Grilled Dublin Bay Prawns (Irish Garlic Butter) | Arteflame

Introduction

There are few things in life as intoxicating as the scent of Irish garlic butter sizzling over an open flame, mingling with the sweet, saline aroma of fresh seafood. These Dublin Bay Prawns—often called langoustines—are the absolute gems of the ocean, prized for meat that rivals the finest lobster. When grilled on the Arteflame, they develop a smoky char that perfectly offsets their delicate sweetness. It is a meal that evokes memories of breezy seaside holidays, bringing a sense of occasion to your backyard whether you are cooking for a crowd or enjoying a quiet sunset dinner.

Why You'll Adore This Recipe

I turn to this recipe whenever I want to impress guests without being stuck in the kitchen for hours. It strikes that rare balance of being incredibly fast to cook yet presenting as a high-end, restaurant-quality dish. The magic lies in the high heat of the grill and the richness of the compound butter. It is messy, hands-on eating at its finest, encouraging everyone to dig in and savor every bite.

Chef's Tips for Perfection

• Watch the Clock: These prawns cook in a flash. Keep them on the heat only until the meat turns opaque and the shell is bright orange—usually just 2-3 minutes per side.
• Zone Management: Use the outer, cooler ring of your grill for the basting stage. This prevents the garlic in the butter from burning bitter while the prawns finish poaching.

Simple Swaps

If you cannot source fresh langoustines, large jumbo shrimp or split lobster tails work beautifully with this method. For a different herbaceous note, try swapping the parsley for fresh dill or tarragon to highlight the sweetness of the shellfish.

Ingredients

The Prawns

• 2 lbs (1 kg) whole Dublin Bay Prawns (Langoustines), fresh or thawed
• 2 tbsp Olive oil (for brushing)
• Sea salt and freshly cracked black pepper

The Irish Garlic Butter

• 1 cup (225g) high-quality Irish salted butter, softened
• 4 cloves garlic, finely minced or crushed
• 3 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp paprika (optional for color)

For Serving

• Fresh lemon wedges
• Crusty sourdough bread or baguette

Instructions

Step 1: Prepare the Prawns

1. Rinse the Dublin Bay Prawns under cold water and pat them thoroughly dry with paper towels. Excess moisture will prevent a good sear.
2. Using a sharp knife or kitchen shears, carefully split the prawns lengthwise down the back, cutting through the shell and meat but keeping the two halves connected at the tail (butterfly style).
3. Remove the dark intestinal tract (devein) and discard. Open the prawns flat like a book.
4. Brush the flesh side lightly with olive oil and season generously with sea salt and cracked black pepper.

Step 2: Create the Compound Butter

1. In a medium mixing bowl, combine the softened Irish butter, minced garlic, chopped parsley, lemon juice, lemon zest, and paprika.
2. Mash the ingredients together with a fork until fully incorporated and smooth.
3. Set the butter aside at room temperature so it is ready to melt immediately upon grilling.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or wood. Allow the grill to heat up for about 15-20 minutes.
2. Identify the heat zones on the flat steel cooktop. You want a medium-high heat zone for the prawns, not directly in the center where the fire is hottest, as delicate seafood can burn quickly.
3. Lightly oil the cooktop surface with a rag dipped in vegetable oil to ensure a non-stick surface.

Step 4: Grill the Prawns

1. Place the prawns flesh-side down on the hot cooktop. Press them down gently to ensure full contact with the steel.
2. Grill for approximately 2-3 minutes until the meat turns opaque and develops a golden-brown sear.
3. Flip the prawns over so they are shell-side down. Immediately spoon a generous dollop of the garlic butter onto the flesh of each prawn.
4. Allow the prawns to cook for another 2-3 minutes while the butter melts and bubbles into the meat. The shells will turn a vibrant orange. Remove immediately once the meat is firm and white.

Tips

Grilling delicate crustaceans like Dublin Bay Prawns requires a watchful eye to ensure they remain tender and juicy. The most critical tip is to avoid overcooking; langoustines cook much faster than lobster tails, and leaving them on the heat too long can result in a rubbery texture. Watch for the color change—once the translucent meat turns white and the shell is bright orange, they are ready to come off the grill. The residual heat in the shell will continue to cook the meat slightly even after plating.

When using an Arteflame, leverage the different heat zones. If your fire is roaring, keep the prawns closer to the outer edge of the ring where the temperature is more moderate. This allows the butter to melt slowly and poach the meat rather than burning the garlic instantly. Additionally, always serve these with warm crusty bread; the leftover garlic butter pooling on the plate is liquid gold and shouldn't be wasted.