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Langoustines with Lemon and Pepper Butter
Langoustines with Lemon and Pepper Butter
This langoustine recipe is perfect for dinner parties; quick, a bit showy and totally delicious.
Ingredients
- 700 g langoustine 1 pack
- 100 ml white wine
- 50 g fresh breadcrumbs
- 2 tbsp olive oil
- 3 lemons
- 100 g butter softened
- 2 tsp ground black pepper
- 1 tsp coarse sea salt
Instructions
- For the lemon and pepper butter, simply mix the butter, sea salt, black pepper and the juice from 1 lemon in a blender. Spoon into a bowl and leave in the fridge to chill.
- Heat a grill to high. Combine the langoustines and wine in a large saucepan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove from the heat and allow to cool slightly.
- Once cool enough to handle, place langoustines belly-side down, on a chopping board and cut in half lengthways, discarding any black vein found in the tail.
- Place on a baking tray, with the inside of the langoustine facing up. Top each langoustine with a spoonful of the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
- Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray with the langoustine and then pop under grill for 5 to 10 minutes, or until golden – keep an eye on it!Sprinkle with a little grated lemon zest to serve.
Notes
This makes a impressive starter for a dinner party with friends. Don't forget finger bowls for the table.
Tried this recipe?Let us know how it was!
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