This langoustines recipe is perfect for not only for celebrating Burns Night, but for when you want a big plate of something delicious to share with friends.
Serves 4
INGREDIENTS
- 1kg of Langoustines
- 400ml of white wine or water
- 50g fresh breadcrumbs
- Olive oil
- 2 lemons
For the Lemon and Pepper Butter
- 100g of softened butter
- 2 teaspoons of coarse black pepper
- 1 lemon
For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
Heat a grill to high. Combine the langoustines and wine or water in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.