Langoustines with Garlic Butter

In a recent episode of Jamie and Jimmy’s Friday Night Feast, langoustines were on the menu as part of a campaign to eat more of our own local produce. Langoustines are part of the lobster family and have a delicate yet intense flavour. Amazingly one-third of the world’s langoustine supply comes from Scottish shores and even more surprisingly a massive 70% are exported to France, Spain and beyond. Jamie Oliver and Jimmy Doherty’s langoustine campaign has inspired me to create this recipe which is very easy and quick to make. It allows the langoustine to be the star of the plate and is perfect for any occasion.


Serves 2 as a Starter


8 langoustines shell on

100g Butter

2 garlic cloves sliced thinly

Handful chopped Parsley

2 tbsp. Olive Oil

1 Lemon


Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein that runs along its length.



In a large frying pan over a medium heat add the oil and butter.


When the butter has turned golden add the langoustines, meat side down. Add the garlic to the pan.


Cook the langoustines for 2-3minutes. Whilst cooking baste with the garlic butter. Turn the langoustines (shell side down) and cook for 30 seconds. Add parsley and lemon juice to taste.


Serve in a large bowl with crusty bread.



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