Scampi with Brandy Infused Garlic Butter
Scampi are deepwater crustaceans inhabiting burrows on the continental shelf. They range in size from 15-30cm, look very shrimp-like but are actually a lobster. They are well known as Norway Lobster, Scampi or Langoustine. They are truly one of our most delicious delicacies, with succulent white flesh and a very sweet juicy taste. Once you have tried them you’ll find it hard to go back to crayfish.
12 whole scampi
1tbsp salted butter
2tsp cold water
½ red chili finely chopped
2 cloves garlic
Grated zest of a lime
2 caps of brandy
1. Add the butter and water to a bowl and mix with electric beater until creamy.
2. Add remainder of ingredients and combine well.
3. Transfer to a small ramekin and place in freezer for 20 minutes to chill.
4. In turn, place scampi flat on their back on a wooden chopping board and with a large sharp kitchen knife, cut each into halves lengthways.
5. Remove the vein.
6. Arrange shell-side down on a grill tray and dot the flesh side with knobs of brandy butter.
7. Pop under the grill and cook for 2 minutes max.
8. Serve with a combination of red and white rice and extra butter if desired.
Recipe and photo supplied by Daryl Crimp & Annette Bormolini.
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