Roast langoustines

Roast langoustines

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

When you see a tray of these beauties coming to your table, I promise you’ll be happy.

In the UK we have the most amazing langoustines from Scotland; just ask your fishmonger for them.

Don’t forget to mop the juices from the tray – the lemon will help to keep the juices and a bit of the acidity.

Ingredients

Quantity Ingredient
36 live langoustines
1 lemon, juiced
olive oil

Method

  1. Preheat the oven to 200°C. Take each langoustine and slice it in half down the middle in one quick, clean cut. Squeeze a little lemon juice over the flesh.
  2. Put the langoustines on a baking tray, cut side up, and drizzle with olive oil. Roast quickly for 4–5 minutes then serve straight away with some bread to mop up the juices.
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