Langoustines with lemon & pepper butter

Langoustines with lemon & pepper butter

Cooked in white wine

Cooked in white wine

Cooks In35 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 610 31%

• Fat 30.3g 43%

• Saturates 14.3g 72%

• Sugars 2.5g 3%

• Protein 59.6g 119%

• Carbs 20.4g 8%

Of an adult's reference intake

Ingredients

• 1 kg fresh langoustines , about 18, from sustainable sources
• 400 ml white wine , or water (optional)
• 50 g fresh breadcrumbs
• olive oil
• 2 lemons
• LEMON & PEPPER BUTTER
• 100 g butter , softened
• 2 tsp coarse black pepper
• 1 lemon

Recipe From

Jamie Magazine

Method

1. Recipe by Abi Fawcett
2. 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.
3. Heat a grill to high. Combine the langoustines and wine or water in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
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.
6. Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
7. Serve the langoustines sprinkled with zest and with the grilled lemon.