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langoustines with lemon and pepper butter
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Langoustines with lemon & pepper butter

Cooked in white wine

langoustines with lemon and pepper butter
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35 mins
Not Too Tricky

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abi Fawcett

Ingredients

1kg langoustines (about 18), from sustainable sources

optional: 400ml white wine or water

50g fresh breadcrumbs

olive oil

2 lemons

LEMON & PEPPER BUTTER

100g butter, softened

2 teaspoons coarse black pepper

1 lemon

Top Tip

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.

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.

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