Grilled Langoustines
Chile Crisp Gremolata, Charred Lemon, Focaccia
Chef Kristin Beringson of Henley at Kimpton Aertson | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Courtney Eckdahl
INGREDIENTS
Chile Crisp:
Yield: 2 cups
1½ cups pecan oil
10 cloves garlic, chopped
2 Fresno chiles, chopped
1 shallot, chopped
¼ cup chile flakes
1 tablespoon gochugaru
1 tablespoon soy sauce
1 teaspoon granulated sugar
½ teaspoon sea salt
Chile Crisp Gremolata:
Yield: 2 cups
2 teaspoons Meyer lemon juice
½ teaspoon Sherry vinegar
1 bunch curly parsley, chopped
3 cloves garlic, minced
Zest of 1 lemon
½ cup olive oil
Kosher salt
Ground black pepper
To Assemble and Serve:
16 lemons, halved
5 pounds Scottish langoustines, split lengthwise
Olive oil
Kosher salt
Ground black pepper
32 tangerine lace leaves
Grilled focaccia
METHOD
For the Chile Crisp:
In a saucepan over medium-low heat, combine oil, garlic, chiles, and shallots. Cook 25 minutes, or until alliums are soft and transluscent. Remove from heat and let cool 2 minutes. Strain and let cool completely. In a metal mixing bowl, combine remaining ingredients. Stir in cooled oil mixture until well combined. Transfer to an airtight container and refrigerate.
For the Chile Crisp Gremolata:
In a mixing bowl, combine lemon juice, vinegar, parsley, garlic, and lemon zest. Once combined, whisk in oil. Fold in ½ cup Chile Crisp. Season with salt and pepper. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat grill. Char lemons and set aside. Place langoustines on a sheet tray. Drizzle with oil. Season with salt and pepper. Grill 2 minutes, shell-side down. Flip and cook additional 3 minutes, or until meat is opaque. Transfer langoustines to the center of a serving plate. Spoon desired amount Chile Crisp Gremolata over top. Garnish with grilled lemons and tangerine lace. Serve with focaccia.
