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Langoustines with lemon & pepper butter

Langoustines with lemon & pepper butter

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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


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

Recipe From

Jamie Magazine


  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.

Watch the video: Lemon Pepper Butter