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ROAST CHILLI & GARLIC LANGOUSTINES – THE BEST LANGOUSTINE RECIPE!

  • March 14, 2020
Chilli and garlic langoustines. This langoustine recipe is SO good! Roasted langoustines drizzled in garlic & chilli butter. This is how to cook langoustines!
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Freshly roasted langoustines drizzled with garlic and chilli butter, served up with another garlic hit from the golden aioli…Heaven.  It really doesn’t get better than picking your way through a small langoustine mountain that is slowly filling the kitchen with incredible scents of shellfish.  It is staggering to me that 80% of the seafood caught in Scotland winds up being exported to far flung corners of the Earth, because too few British people take an interest in one of our finest ingredients. These mini lobsters are as good as it gets, and this langoustine recipe could not be simpler. If you’re wondering how to cook langoustines, roasting them is so quick and easy and they turn out beautifully, especially when smothered in garlic and chilli butter! If you fancy another delicious seafood recipe, check out these beautiful grilled king prawn fish cakes.

Inspiration for this langoustine recipe came from one of Scotland’s finest chefs, Tom Kitchin.  His attention to detail is really inspiring and his recipes are always excellent.

Chilli and garlic langoustines. This langoustine recipe is SO good! Roasted langoustines drizzled in garlic & chilli butter. This is how to cook langoustines!
Chilli and garlic langoustines. This langoustine recipe is SO good! Roasted langoustines drizzled in garlic & chilli butter. This is how to cook langoustines!

ROAST CHILLI & GARLIC LANGOUSTINES – THE BEST LANGOUSTINE RECIPE!

Freshly roasted langoustines drizzled with garlic and chilli butter, served up with another garlicky hit from the golden aioli…Heaven. This langoustine recipe is SO good! THIS is how to cook langoustines!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Seafood
Servings 2 people

Ingredients
  

  • 4 cloves garlic finely crushed*
  • 2 medium egg yolks
  • 1/2 lemon juiced
  • 1 pinch salt and pepper
  • 150 ml sunflower oil
  • 8 large frozen langoustines thawed
  • 1 drizzle olive oil
  • 40 grams unsalted butter
  • 1 medium red chilli
  • 1 handful flat leaf parsley chopped

Instructions
 

  • Preheat the oven to 220°c
  • For the aioli – In a processor, blitz together ½ the garlic with the egg yolks, lemon and seasoning, until well combined. With the machine running, begin very slowly adding the oil in a steady stream. Once half the oil is added, begin to increase the pace until all is combined. Taste and add a squeeze more lemon if you think it needs it.
  • Arrange the langoustines in a roasting tray and drizzle with a little olive oil. Sprinkle with sea salt. Roast for 6 minutes**
  • Melt the butter in a saucepan over a medium heat with the chilli and remaining half of the garlic. Stir thoroughly.
  • When the langoustines are cooked, pour over the hot butter and sprinkle with parsley. Serve alongside the aioli.

Notes

Useful tips
* Finely chop the garlic then sprinkle with a little sea salt. Turn the knife to a 45 degree angle and scrape the garlic against the chopping board, repeat until finely crushed. Your garlic crusher is now obsolete!
**It’s always surprising how quickly fish and shellfish cook. Not only are they fully cooked at a lower internal temperature than meat, they also reach that lower temperature more quickly than meat does, meaning it’s very easy to overcook them if you’re used to cooking more meat than fish.
Keyword garlic langoustine, roast langoustine
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