📝 About This Recipe
Known as the 'Dublin Bay Prawn' or 'Scampi,' the langoustine is the crown jewel of the North Atlantic, prized for its delicate, sweet flesh that surpasses even lobster in elegance. This recipe elevates these exquisite crustaceans by bathing them in a velvety emulsion of cultured butter, aromatic roasted garlic, and a bright whisper of Meyer lemon. It is a quintessential coastal luxury, designed to be enjoyed with your hands and a crusty loaf of bread to soak up every golden drop of sauce.
🥗 Ingredients
The Shellfish
- 1.5 kg Fresh Langoustines (whole, raw, and sustainably sourced)
- 1 teaspoon Flaky Sea Salt (Maldon preferred)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point)
The Garlic Butter Sauce
- 150 grams Unsalted Cultured Butter (high-quality, chilled and cubed)
- 6 pieces Garlic Cloves (finely minced or microplaned)
- 1 piece Shallot (very finely diced)
- 60 ml Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 piece Meyer Lemon (zested and juiced)
- 1/2 teaspoon Red Chili Flakes (for a gentle warmth)
Fresh Herbs & Garnish
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (snipped into small rounds)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the langoustines by rinsing them under cold running water. Pat them thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
Using a sharp chef's knife or heavy-duty kitchen shears, butterfly the langoustines by cutting through the top of the shell and flesh lengthwise, stopping just before the bottom shell so they stay connected.
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3
Gently pull the shell slightly apart to expose the meat and remove the dark intestinal tract if visible. Season the meat lightly with sea salt.
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4
In a small saucepan over medium-low heat, melt 1 tablespoon of the butter. Add the minced shallots and cook for 2-3 minutes until translucent but not browned.
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5
Add the minced garlic and chili flakes to the saucepan. Sauté for just 60 seconds until the aroma fills the kitchen, being careful not to let the garlic burn.
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6
Pour in the white wine and increase the heat to medium. Let it simmer and reduce by half to concentrate the flavor.
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7
While the wine reduces, heat a large cast-iron skillet or wide frying pan over medium-high heat with the olive oil until it begins to shimmer.
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8
Place the langoustines in the hot skillet, meat-side down. Sear for 2 minutes without moving them to develop a golden crust.
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9
Flip the langoustines onto their shells. They should now be bright orange and the meat opaque. Cook for another 1-2 minutes on the shell side.
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10
Return to your garlic-wine reduction. Lower the heat to the minimum and whisk in the remaining cubed cold butter, one piece at a time, to create a thick, glossy emulsion.
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11
Remove the butter sauce from the heat and stir in the Meyer lemon juice, zest, chopped parsley, and chives.
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12
Pour the warm garlic butter directly over the langoustines in the skillet, tossing gently to coat every crevice of the shells.
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13
Transfer the langoustines to a warm serving platter, pouring all the remaining butter from the pan over the top. Finish with a final crack of black pepper.
💡 Chef's Tips
Always use raw langoustines rather than pre-cooked ones to avoid a rubbery texture. If you cannot find Meyer lemons, use a mix of regular lemon and tangerine juice for that signature floral sweetness. Don't overcrowd the pan; if necessary, sear the langoustines in two batches to ensure they fry rather than steam. Whisking cold butter into the warm reduction (monter au beurre) is the secret to a restaurant-quality sauce that won't break. Keep the heads on! They contain incredible flavor that enriches the butter sauce as they cook.
🍽️ Serving Suggestions
Serve with a warm, crusty sourdough baguette to mop up the garlic butter. Pair with a crisp, chilled glass of Sancerre or a dry Chablis to cut through the richness. A simple side of blanched samphire or asparagus spears adds a lovely green crunch. Provide finger bowls with warm water and lemon slices, as this is a delightfully messy 'hands-on' meal. Follow with a light green salad dressed in a sharp vinaigrette to cleanse the palate.