Oven Baked Langoustines with Chilli and Lemon

Fire up a Wood Burning Oven to a moderate heat or a conventional oven to 425°F/210°C/Reg7.

To prepare the langoustines, you need a fairly large sharp knife and a hammer/mallet or similar. Put the langoustine on wooden board shell side up, put the knife along the length of the langoustine and gently tap to cut the the langoustine into two but with the two halves still connected. Remove the head and discard, and spread into the two halves  Picture  .

Top and tail the chiilis, cut into half, strip out and discard the seeds, and cut into thin strips. Strip the parslry from that stalks and finely chop. Put the langoustine into an ovenproof dish, flesh side up, paint with olive oil and lemon juice and scatter over the parsley and chillis and just a tiny bit of salt  Picture  .

Put the langoustines into the oven and cook for about 15 minutes until just cooked. When ready, take out, put on serving dishes and dress with a splash of olive oil  Zoom  .