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Langoustines With Lemon & Pepper Butter

This langoustines recipe is perfect for dinner parties – quick, a bit showy and totally delicious
Keyword Langoustine
Cook Time 35 minutes
Calories 610kcal


  • 1 kg langoustines
  • 400 ml white wine , or water
  • 50 g fresh breadcrumbs
  • olive oil
  • 2 lemons


  • 100 g butter , softened
  • 2 tsp coarse black pepper
  • 1 lemon


  • 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.