📝 About This Recipe
Succulent, sweet, and delicate, these grilled langoustines are the ultimate expression of coastal luxury. Often referred to as Dublin Bay Prawns or Norway Lobsters, their meat is more tender and refined than traditional lobster, taking on a mesmerizing smoky char from the grill. Bathed in a vibrant lemon-garlic butter and finished with fresh herbs, this dish brings the sun-drenched flavors of the Mediterranean directly to your table.
🥗 Ingredients
Main Seafood
- 16-20 pieces Fresh Langoustines (whole, large, ideally shell-on)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
Garlic-Herb Butter (Persillade)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 4 cloves Garlic (very finely minced or grated)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 Lemon (zested and juiced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 Lemon Wedges (for serving)
- 1/4 cup Fresh Microgreens (optional for presentation)
👨🍳 Instructions
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1
If using frozen langoustines, ensure they are completely thawed in the refrigerator overnight and patted dry with paper towels.
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2
Prepare the garlic-herb butter by combining the softened butter, minced garlic, chopped parsley, chives, lemon zest, 1 tablespoon of lemon juice, chili flakes, and black pepper in a small bowl. Mash with a fork until well combined and set aside.
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3
Place a langoustine on a cutting board. Using a sharp chef's knife or heavy kitchen shears, cut through the center of the head and tail lengthwise, stopping before you cut through the bottom shell so they remain 'butterflied'.
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4
Gently open the two halves like a book and remove the dark intestinal tract (the vein) running through the tail. Rinse very briefly under cold water if necessary and pat dry.
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5
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are cleaned and lightly oiled to prevent sticking.
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6
Lightly brush the meat side of the langoustines with extra virgin olive oil and season with a pinch of flaky sea salt.
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7
Place the langoustines on the hot grill, flesh-side down first. Grill for 2-3 minutes until you see light char marks and the meat begins to turn opaque.
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8
Carefully flip the langoustines over using tongs so they are now shell-side down.
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9
Immediately place a small dollop (about half a teaspoon) of the prepared garlic-herb butter onto the exposed meat of each langoustine.
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10
Close the grill lid for 1-2 minutes to allow the butter to melt and the shells to turn bright orange/pink. The meat should be firm but still moist.
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11
Remove the langoustines from the grill and transfer them to a warm serving platter.
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12
Drizzle any remaining melted butter over the top and garnish with fresh microgreens and extra lemon wedges.
💡 Chef's Tips
Always buy langoustines with the heads on if possible, as the head fat provides incredible flavor during the grilling process. Do not overcook; langoustine meat is very delicate and can turn rubbery in a matter of seconds once it passes the opaque stage. If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works beautifully as a substitute. To keep the langoustines flat on the grill, you can thread a wooden skewer (soaked in water) lengthwise through the tail meat before cooking. Use high-quality European-style butter with a higher fat content for a richer, silkier sauce.
🍽️ Serving Suggestions
Serve with a chilled bottle of crisp Albariño or a dry Provençal Rosé to cut through the buttery richness. Pair with a side of crusty sourdough baguette to soak up the garlic butter juices from the platter. Accompany with a simple arugula salad dressed in lemon and olive oil for a refreshing contrast. Serve alongside grilled asparagus or blistered cherry tomatoes for a complete summer meal. Provide finger bowls with warm water and lemon slices, as this is a hands-on, messy, and delightful eating experience.