Langoustine from the grill & saffron mayo

Prep work

Heat the saffron threads in 50 ml of the oil. Be careful that the oil does not get warmer than lukewarm. Add the rest of the cold sunflower oil to the saffron oil to let it cool completely and let it steep for as long as possible.

In the meantime, melt the butter in a pan. Grate the garlic and add the lemon zest and finely chopped parsley. Season.

The saffron mayonnaise

Beat the egg yolks, mustard and vinegar in a food processor and season with salt. Pour the cooled saffron oil drop by drop into the mixture while whisking until the mixture becomes thick. Season with a pinch of salt and freshly ground pepper.‍

Grilling the langoustine‍

Heat the BBQ.

In the meantime, halve the langoustines or lobster. Remove the intestinal tracts. Spread with butter and grill indirectly on the BBQ. Now remove the innards and serve with the saffron mayonnaise.