Roast langoustine with miso, coffee, grilled pineapple and Szechuan pepper

Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier 8th January 2014
Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier

Roast langoustine with miso, coffee, grilled pineapple and Szechuan pepper

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the roast langoustine with miso, coffee, grilled pineapple and Szechuan pepper recipe below, as tried and tested by professional chefs - why not give it a try?


  • 30 extra-large langoustine tails, peeled and raw. Or large peeled, raw prawns
  • 400ml white miso
  • 400ml BBQ dressing – see below
  • 200ml serving of Nespresso Finezzo Lungo
  • 1 large raw pineapple
  • 2 limes, juice and zest – separate 1 punnet coriander cress
  • 4 ripe avocados
  • 1 tbsp. vegetable oil Szechuan peppercorns
  • FOR THE BBQ Dressing
  • 70g Dijon mustard
  • 140g honey
  • 100ml light soy sauce
  • 100ml tomato ketchup
  • 100ml vegetable oil
  • 1 chilli, chopped
  • 3 cloves garlic, minced
  • 40g ginger, very finely grated
  • 200ml orange juice
  • 2 oranges, zest


To make the BBQ dressing
Place all the ingredients into a large bowl and whisk thoroughly to combine. Take 400ml of the BBQ dressing and whisk it together with the miso. Add the coffee, whisk again and pour onto the langoustines or prawns. Set aside in the fridge, covered, to marinate for 12 hours.
To make the avocado puree
Peel the avocados, place them into a food processor add the lime juice and a generous pinch of salt and blend to a smooth puree. Transfer to a bowl and set aside covered in the fridge.
Cut the skin off the pineapple, slice it into 10 slices and remove the core from the centre of each slice with an apple corer. Brush the pineapple with the oil, grate the lime zest evenly over the slices and using a pepper mill, grind the Szechuan pepper over the slices. Place the pineapple under a hot grill and cook until the edges start to blacken. Set aside at room temperature.
Drain any excess marinade from the langoustines. Place two large heavy based frying pans over a high heat and leave for one minute. Divide the langoustine tails between the two pans and sauté for one minute. Place the pans under a hot grill and grill for a further two minutes. Remove from the grill, and simply serve the langoustines with some avocado puree, a small green salad and the grilled pineapple.
Garnish with the coriander cress. This dish should be served warm, not hot.
Grand Crus notes: A delicate marriage of East African and South and Central American Arabicas that have been lightly roasted, Finezzo Lungo is a very aromatic coffee with mild fragrant notes of jasmine.

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