Roast Langoustines


Seafood is amazing, and shellfish is extra good. However, lobsters and crabs can be super pricey, making them a treat only food, which considering you are eating an entire animal is probably a good thing. The reason these foods are so expensive is they’ve got to get their passports out and travel from halfway across the world to make it onto your plate, a pretty tall order for a creature that has two claws instead of hands, I mean how can he have hand luggage without any actual hands.  

We should instead be looking to what you can get from British seas. Langoustines are a British creature that is somewhere between a prawn and a lobster. The meat on them is delicious and sweet like a lobster, but are far far cheaper, meaning you can eat super fancy while still having enough money to get yourself a can of tyskie on the side.

Cooking them is just as easy. With seafood I think that simplest is best. Mediterranean cooking is without a doubt delicious, no one can deny it. Their trick, use great ingredients and pair them with a few other flavours that work. Also Mediterranean people look great and live to like a bazillion so eating like them is probably better for you than any of these food fads.


For 2 people

  • 8 langoustines
  • 2 cloves of garlic (finely chopped)
  • 1 lemon (plus extra for serving)
  • Small handful of chopped parsley
  • 2 small red chillis ( finely chopped
  • Olive oil
  • Salt and pepper (good pinch of both)


First grab your langoustines and give them a quick rinse. Next with a sharp pair of scissors cut along the length of the body from the tail to towards the head through the underside. You want to cut through the thin exo-skeleton and to about halfway through the meat so that you can cut out the black poo-line. If you don’t manage to do this it’s no biggie. It won’t spoil the taste that much, but it can gross you out a little, eating poo.


Next, marinade the langoustines in the rest of the ingredients for about an hour, in the fridge, in a roasting tray (this way you can put them straight into the oven) . While these guys are getting nice and slippery in the oil you can preheat your oven to about 200C. Take them out of the fridge about 10 minutes before cooking so they come up to room temperature before cooking.

Cook the langoustines for about 10 minutes, basting and turning them every few minutes.

Serve these guys up with a few extra lemon wedges and the garlic, chillies, parsley and juices poured over and you’ve got yourself a shellfish banquet. Pull the tails from the heads and peel off the outer shells, scooping out the delicious flesh that you can load with the chilli and garlic. If you’re really feeling hungry snap open the claws and get the super sweet, but sparse meat from here. It may look like a little but it’s definitely worth it.  

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