Barbecued langoustine head oil

1kg	langoustine heads and claws
500 grams	neutral oil (I use sunflower oil)

Take a Konro grill or a barbeque and light it up. I use Binchotan. This burns longer and hotter and does not spatter or flam when any fat or moisture falls on top. Then place a rack on top and barbeque all the heads and claws on both sides till golden brown. Really make sure to toast it all the way. This will give it the deep flavor.

Then transfer the barbequed heads one by one into a turning stand mixer that’s fitted with a flat beater and crush the heads till it’s a fine crumb. Now transfer it into a frying pan and add the neutral oil. I use sunflower oil. Then let it simmer for 30 minutes on a low heat. After that turn off the heat and let it cool down out of the fridge. Let this cool down for at least an hour and then let the oil drain on a sieve that’s lined with a kitchen paper.

Recipe used in barbecued langoustine & butternut squash dish