Langoustines with lemon & pepper butter

Cooked in white wine

Langoustines with lemon & pepper butter

Langoustines with lemon & pepper butter

Cooks In35 minutes
DifficultyNot too tricky
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
Recipe From

Jamie Magazine

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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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Recipe From

Jamie Magazine

Tap For Ingredients

Method

  1. Recipe by Abi Fawcett
  2. 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.
  3. 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.
  4. Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
  5. Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
  6. 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.
  7. Serve the langoustines sprinkled with zest and with the grilled lemon.