Introduction
Grilled Langoustines are a gourmet dish that celebrates the sweet, delicate flavor of this prized shellfish. Langoustines, also known as Norway lobsters, are smaller and more tender than lobsters but just as flavorful. When grilled with a brush of garlic-infused butter and finished with a squeeze of lemon, they make a truly elegant seafood experience, perfect for special occasions or a refined summer meal.
Ingredients
- 12 fresh langoustines (whole, about 500g)
- 4 garlic cloves, finely minced
- 1/4 cup unsalted butter
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- 1 tablespoon fresh parsley, finely chopped
- Sea salt and freshly ground black pepper to taste
- Lemon wedges for garnish
Instructions
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Prepare the langoustines:
- Using a sharp knife, carefully split the langoustines in half lengthwise, starting from the head to the tail. Remove any intestinal tract and rinse under cold water. Pat dry with paper towels.
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Prepare the garlic butter:
- In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant but not browned. Stir in the olive oil, lemon zest, and a pinch of sea salt. Remove from heat and set aside.
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Grill the langoustines:
- Preheat your grill to medium-high heat (about 200°C / 400°F). Brush the langoustine flesh generously with the garlic butter mixture. Place the langoustines on the grill, flesh side down, and cook for 2-3 minutes until lightly charred. Flip and grill the shell side for an additional 2-3 minutes until the meat is opaque and tender.
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Finish and serve:
- Remove the langoustines from the grill and immediately drizzle them with fresh lemon juice. Sprinkle with chopped parsley and a bit more sea salt and black pepper. Serve hot with lemon wedges on the side.
Health Tips
- Langoustines are an excellent source of lean protein and are low in fat. If you’re watching your calorie intake, reduce the amount of butter or use a mixture of olive oil and butter.
- Avoid overcooking to preserve the tender texture of the langoustine meat and prevent it from becoming tough.
How to Enjoy
- Grilled Langoustines are best enjoyed immediately off the grill while they’re still hot and juicy. Serve them as an elegant appetizer or as a main course accompanied by a light salad, crusty bread, or roasted vegetables. A crisp white wine such as Sauvignon Blanc or Chardonnay pairs perfectly with their delicate flavor.
Tips
- Grill temperature control: Keep the grill at a medium-high temperature to avoid burning the delicate langoustine flesh while ensuring it cooks evenly.
- Butter infusion: For deeper flavor, let the garlic sit in the melted butter for 5-10 minutes before brushing it on the langoustines.
- Lemon finishing: Squeeze lemon juice over the langoustines right before serving for a bright, fresh contrast to the richness of the garlic butter.
