Royal Langoustines in Whisky Butter with Charred Lemon *North Sea Recipe*

A show stopping Scottish seafood dish - rich, bold, and fit for kings & queens...

Visit Our Trawler For Langoustines

This recipe elevates langoustines to regal status with a silky whisky butter, charred lemon, and a hint of wild rosemary. The flavours are elegant yet daring, smoky, citrusy, buttery, and unmistakably Scottish.

Perfect for dinner parties, date nights, or whenever you want to impress.

---

✅ Why You’ll Love This Dish

• Unique flavour profile - whisky + seafood done properly

• Ready in under 20 minutes

• Uses simple ingredients to create something unforgettable

• Amazing as a starter or luxurious main

---

🛒 Ingredients (Serves 2–3)

For the Langoustines

• 8–12 fresh langoustines (raw, whole or halved lengthways)

• 1 tbsp olive oil

• Sea salt & black pepper

• ½ tsp smoked paprika

• 1 small sprig fresh rosemary

For the Whisky Butter

• 75g unsalted butter

• 1 small shallot, very finely chopped

• 1 garlic clove, grated

• 40ml good Scottish whisky

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tbsp chopped parsley

• Pinch of chilli flakes (optional)

To Serve

• Charred lemon halves

• Extra parsley

• Crusty bread or buttered new potatoes

---

🔪 Step by Step Instructions

1️⃣ Prepare the langoustines

• If whole, split them lengthways with a sharp knife.

• Remove the grit line if visible.

• Pat dry, then season with sea salt, pepper, smoked paprika, and a touch of rosemary.

Get langoustine delivery from our Scottish Trawler

---

2️⃣ Char the lemons

• Cut 1 lemon in half.

• Place cut side down in a dry frying pan over high heat.

• Cook 2–3 minutes until deeply caramelised.

• Set aside.

This adds a smoky, citrusy depth that works beautifully with whisky.

---

3️⃣ Pan sear the langoustines

• Heat the olive oil in a large pan over medium-high heat.

• Add the langoustines flesh-side down.

• Sear for 2 minutes, flip, and cook another 1–2 minutes until pink and juicy.

• Remove and keep warm.

---

4️⃣ Make the whisky butter

In the same pan:

1. Add the butter and melt gently.

2. Stir in the shallot and cook until soft.

3. Add garlic and cook for 30 seconds.

4. Carefully pour in the whisky (Safety note: We recommend adding the whisky off the heat to avoid flames. Flambéing is optional and may be hazardous.)

5. Return the pan to a low heat and allow the whisky to simmer for 10–15 seconds, reducing slightly and releasing its aroma into the butter.

6. Add lemon zest, lemon juice, chilli flakes (optional), and parsley.

7. Stir well, it should be glossy and aromatic.

---

5️⃣ Serve like royalty

• Plate the langoustines neatly.

• Spoon warm whisky butter generously over each one.

• Add charred lemon halves and fresh parsley.

• Serve immediately with crusty bread to soak up the sauce.

---

🍽️ Serving Suggestions

• Warm sourdough or Scottish oat bread

• Buttered new potatoes with chives

• Grilled asparagus

• A crisp white wine or a light smoky whisky

---

⭐ Chef’s Notes

• Langoustines cook fast, overcooking makes them tough.

• Charred lemon is essential, it balances the richness.

• If using whole langoustines, keep the shells on for maximum flavour.

• Add a splash more whisky at the end for a stronger aroma (don’t cook it off).

Purchase Fresh Fish & Seafood Directly From Our Trawler