Langoustines

This langoustines recipe is perfect for dinner parties, as a starter or part of a sharing platter. Quick, a bit showy and totally delicious

Langoustines

Ingredients

  • 1 kg fresh langoustines , about 18, from sustainable sources
  • 400 ml white wine , or water (optional)
  • 50 g fresh breadcrumbs
  • olive oil
  • 2 lemons
  • LEMON & PEPPER BUTTER
  • 100 g butter , softened
  • 2 tsp coarse black pepper
  • 1 lemon

Method

  1. For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
  2. Heat a grill to high. Combine the langoustines and wine or water in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
  3. Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
  4. Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
  5. Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
  6. Serve the langoustines sprinkled with zest and with the grilled lemon.
  • Serves: 6
  • Preparation time: 1 hour