Ingredients
- U4 extra large wild langoustine (thawed): 4
- Garlic & herbs butter roll: 4 tbsp
- Olive oil: 2 tbsp
- Juice and zest of 1 lemon:
- Fresh parsley, finely chopped: 1 tbsp
- Fresh thyme leaves: 1 tsp
- Salt and freshly ground black pepper, to taste:
- Optional: Crusty bread for serving:
Instructions
- Prep the Langoustines:
Split the langoustines in half lengthwise using a sharp knife, exposing the flesh. Remove any vein if present.
Pat dry with paper towels.
- Prepare the Garlic Butter:
Melt the Garlic & Herbs Butter Roll in a small saucepan over medium-low heat.
Stir in lemon juice, zest, parsley, thyme, salt, and pepper.
- Cook the Langoustines:
Heat olive oil in a large skillet or grill pan over medium-high heat.
Place the langoustines flesh-side down and cook for 2-3 minutes until slightly caramelized. Flip and cook the shell side for 2 more minutes.
- Combine and Serve:
Pour the garlic and herb butter over the langoustines in the pan, basting them generously. Cook for an additional minute.
Transfer to a serving platter, garnish with more parsley and a squeeze of lemon.
Serve immediately with crusty bread to soak up the sauce.
- This substitution will infuse the dish with a ready-made burst of flavor—perfect for an easy yet impressive meal!
