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.
ROAST CHILLI & GARLIC LANGOUSTINES – THE BEST LANGOUSTINE RECIPE!
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.
