Grilled Scottish Langoustines with Lemon and Pepper Butter Recipe

So if you saw my last post you know that we treated ourselves to some scrummy shellfish. So alongside our oysters we also had these langoustines. They were scrummy and didn’t last long but we agreed it might not be worth all the aggravation regards preparing them, it is a lot more time consuming than a lobster and you pay for the shells so we think this might be a shellfish we eat out rather than at home. If you have access to these sweet little treats at a reasonable price then it would definitely be worth giving this adapted Jamie Oliver recipe a go as the butter doesn’t over power the sweet taste of the tails.


  • 6 Langoustines
  • 400 ml  water
  • 20 g fresh breadcrumbs
  • olive oil
  • 1 lemon zested and halved

For the Butter

  • 30g softened butter (room temp)
  • zest of the lemon
  • 1 tsp fresh ground black pepper


  1. For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
  2. Heat a grill to high. Combine the langoustines and water in a medium saucepan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
  3. Give the langoustines a rinse and light scrub to remove the water scum that may have got stuck on the outer shells.
  4. Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
  5. Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil. Half the lemon and place on baking tray
  6.  Grill for 5 to 10 minutes, or until golden – keep an eye on it. Serve the langoustines  with the grilled lemon.

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