Garlic Butter Langoustine Lemon (Print Version)
Sweet langoustine enriched with garlic butter and a vibrant lemon herb sauce for a quick, elegant meal.
# What You'll Need:
→ Shellfish
01 -
8 U7 wild langoustines (Norway lobster), fresh or thawed
→ Butter mixture
02 -
113 grams unsalted butter (4 ounces), preferably European-style
03 -
4 cloves garlic, minced
04 -
1/4 teaspoon red pepper flakes
→ Herb lemon sauce
05 -
120 milliliters dry white wine (1/2 cup)
06 -
2 tablespoons fresh flat-leaf parsley, finely chopped
07 -
1 tablespoon fresh thyme leaves, chopped
08 -
Juice of 2 medium lemons (about 3 tablespoons)
→ Seasoning
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Using clean kitchen scissors, split each langoustine lengthwise down the middle, leaving the shell attached to expose the meat for even cooking and better flavor absorption.
02 -
Melt butter over low heat in a small pan. Add minced garlic and red pepper flakes; cook gently for 2 to 3 minutes until fragrant but not browned to infuse deep aromatic flavors.
03 -
Generously brush the garlic butter onto exposed langoustine meat. Place on a grill pan or under a broiler and cook for 3 to 4 minutes until opaque and tender, avoiding overcooking.
04 -
Return remaining butter to medium heat; add white wine and simmer until slightly reduced. Stir in parsley, thyme, and lemon juice to create a bright, herbaceous sauce.
05 -
Drizzle the warm herb lemon butter sauce over the cooked langoustines and serve immediately to maintain freshness and optimal flavor.
# Additional Notes:
01 -
For best texture and flavor, cook langoustines quickly over high heat and serve promptly.
02 -
Store leftovers in an airtight container refrigerated up to 24 hours; reheat gently to preserve tenderness.
03 -
Quality butter and fresh herbs are essential to elevate the dish.