Grilled Langoustines with Garlic & Parsley Butter | Rosie Foodie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds a different flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Defrost frozen langoustines in warm water for 10 minutes.

Split the langoustines in half and remove the digestive tract.

Wipe away any gunk with kitchen roll and place them in a roasting tray.

Chop room temperature butter and place it in a bowl.

Add finely chopped parsley and half a grated clove of garlic to the butter.

Add lemon juice, a pinch of chili flakes, sea salt, and black pepper to the butter mixture.

Mesh the butter mixture together with a fork until combined.

Dot the garlic butter mixture over the langoustines.

Preheat the grill to high heat.

Grill the langoustines for about 3 minutes until the meat turns opaque and the butter melts into the flesh.

Melt extra butter to drizzle over the langoustines after grilling.

Check the langoustines for doneness and remove them from the grill when ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens