Garlic Butter Langoustine with Lemon and Herbs
Garlic Butter Langoustine with Lemon and Herbs
Garlic Butter Langoustine with Lemon and Herbs
Ingredients
- 4 U4 Extra Large Wild Langoustine (thawed)
- 4 tbsp Garlic & Herbs Butter Roll
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: Crusty bread for serving
- Prep the Langoustines:Split the langoustines in half lengthwise using a sharp knife, exposing the flesh. Remove any vein if present.Pat dry with paper towels.
- Prepare the Garlic Butter:Melt the Garlic & Herbs Butter Roll in a small saucepan over medium-low heat.Stir in lemon juice, zest, parsley, thyme, salt, and pepper.
- Cook the Langoustines:Heat olive oil in a large skillet or grill pan over medium-high heat.Place the langoustines flesh-side down and cook for 2-3 minutes until slightly caramelized. Flip and cook the shell side for 2 more minutes.
- Combine and Serve:Pour the garlic and herb butter over the langoustines in the pan, basting them generously. Cook for an additional minute.Transfer to a serving platter, garnish with more parsley and a squeeze of lemon.Serve immediately with crusty bread to soak up the sauce.
- This substitution will infuse the dish with a ready-made burst of flavor—perfect for an easy yet impressive meal!
