Langoustines with lemon & pepper butter

Name: Langoustines with lemon & pepper butter
Total time: 35 min
Cuisine: british
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; 100 g butter softened; 2 tsp coarse black pepper; 1 lemon

Cooked in white wine

“This langoustines recipe is perfect for dinner parties – quick, a bit showy and totally delicious ”

Cooks In35 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 610 31%
Fat 30.3g 43%
Saturates 14.3g 72%
Sugars 2.5g 3%
Protein 59.6g 119%
Carbs 20.4g 8%

Of an adult's reference intake

Jamie Magazine

By Abi Fawcett

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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

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Jamie Magazine

By Abi Fawcett

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Method

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.
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.
Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
Place, flesh-side up, on a baking tray, top with 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. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
Serve the langoustines sprinkled with zest and with the grilled lemon.

Tips

Frozen langoustines are usually pre-cooked, so you probably need only defrost them before adding the topping. Cooking in the wine won’t be necessary.

Jamie Magazine

By Abi Fawcett