Pan Roasted Langoustine and Pear

Makes 8

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
8 live langoustines
1 pear
1 lemon, juice only, plus extra to serve
½ tsp spice mix (equal measures of ground white peppercorns, ground black peppercorns, ground nutmeg, ground ginger and half measure of ground cloves)
salt
dash olive oil

Method
1. Carefully place the langoustines in a large saucepan of salted boiling water and blanch for 30 seconds.
2. Using a large slotted spoon, remove the langoustines from the water and set aside to cool.
3. When cool enough to handle, peel the shells off the langoustine tails and place langoustines in the fridge. Discard the shells.
4. Peel the pear, cut in half and core. Place the pear in a small saucepan with the lemon juice and just cover with cold water. Bring to the boil and simmer for 4-6 minutes (or until it's tender when pierced with a knife). Leave to cool in the liquid.
5. When the pear has cooled, cut the pear into eight pieces lengthways. Skewer each piece of pear onto a cocktail stick, followed by one langoustine tail. Season with a pinch of the spice mix and a little salt.
6. Heat a non-stick frying pan and add a dash of olive oil. When hot, add the pear and langoustine to the pan.
7. When the pear and langoustine is lightly browned, finish with sea salt and a squeeze of lemon juice and serve hot.

by Bryn Williams
from Great British Menu