Grilled Langoustines in Garlic Butter *North Sea Recipe*
🦞 Grilled Langoustines in Garlic Butter
Serves: 2–4
Prep time: 10 minutes
Cook time: 8 minutes
Buy fresh langoustines directly from our boat
Ingredients
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8–12 fresh langoustines (raw or pre-cooked)
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3 tbsp unsalted butter
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2 cloves garlic, finely minced
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1 tbsp olive oil
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1 tbsp lemon juice (plus wedges to serve)
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1 tbsp chopped fresh parsley
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Salt and freshly ground black pepper, to taste
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Optional: a pinch of chilli flakes or smoked paprika for extra flavour
Instructions
Prepare the Langoustines
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If raw: Split the langoustines in half lengthways with a sharp knife.
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If pre-cooked: Simply cut them in half to expose the flesh so the flavour can absorb.
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Remove the intestinal vein if visible.
Make the Garlic Butter
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In a small saucepan, melt the butter with the olive oil over a gentle heat.
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Add the minced garlic and cook for about 30 seconds, just until fragrant — do not let it brown.
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Stir in the lemon juice and a pinch of salt and pepper.
Grill the Langoustines
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Preheat your grill or barbecue to medium-high heat (around 200°C / 400°F).
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Brush the langoustines generously with the garlic butter mixture, reserving some for later basting.
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Place them cut-side down directly on the grill or on a grill tray.
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Cook for 2–3 minutes, then flip and grill for another 1–2 minutes, until the shells turn bright orange and the flesh is opaque with a light char.
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While grilling, baste occasionally with more garlic butter to keep them juicy and full of flavour.
Finish and Serve
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Once cooked, drizzle over any remaining garlic butter and sprinkle with chopped parsley.
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Serve immediately with lemon wedges and crusty bread to soak up the buttery juices.
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Optional: add a light dusting of chilli flakes or smoked paprika for extra colour and warmth.
Chef’s Tips
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For a richer finish, mix a splash of white wine into the garlic butter before basting.
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These are also delicious served over fresh pasta or alongside a simple green salad.
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