Tom Kitchin: Roasted langoustine with spring onion and garlic butter

I often get asked that dreaded question of what I would choose for my last meal. I think langoustine and garlic butter would be right up there. If you have never visited the West Coast of Scotland, you must. To eat fresh langoustine just off the boat along the coast is something very special. Langoustines can be difficult to get hold of and are often expensive, but you will find them in good fishmongers, so give yourself a treat whenever you come across them. Serve them piled high on a big plate in the middle of the table, and enjoy with your family or good friends for a perfect meal in my opinion. They are just delicious.

Tom Kitchin: Roasted langoustine with spring onion and garlic butter

Tom Kitchin: Roasted langoustine with  spring onion and garlic butter I often get asked that dreaded question of what I would choose for my last meal. I think langoustine and garlic butter would be right up there. If you have never visited the West Coast of Scotland, you must. To eat fresh langoustine just off the boat along the coast is something very special. Langoustines can be difficult to get hold of and are often expensive, but you will find them in good fishmongers, so give yourself a treat whenever you come across them. Serve them piled high on a big plate in the middle of the table, and enjoy with your family or good friends for a perfect meal in my opinion. They are just delicious. Print This
Serves: 3-4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 frozen langoustines, thawed and halved with the brains and intestines removed
  • Olive oil
  • Sea salt
  • Charred lemon halves, optional, to serve
  • For the butter
  • 4 spring onions, sliced
  • 3 garlic cloves, finely chopped 
  • 2 tbsp finely chopped flat-leaf parsley leaves  
  • 150g butter, diced

Instructions

Preheat the oven to 200˚C. Arrange the langoustine halves in a single layer on one or two heavy-based roasting tins –  you don’t want them piled on top of each other.

Add a good splash of olive oil and sprinkle with salt. Place in the oven and roast for 6 min, or until the flesh is white.

To make the flavoured butter, combine the spring onions, garlic and parsley, and set aside. Heat a large heavy-based saucepan over a medium heat, then add the butter. When it starts to foam, add the spring onion, garlic and parsley mixture, and stir for 1 min.

Remove the langoustines from the oven and pour over the butter mixture. Place the langoustines in the middle of the table and serve with lemon halves.

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