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    • Grilled West Coast Langoustines

    Mark Sharron
    Easy
    5 minutes
    1
    Enjoyable, full of flavour, and super speedy to prepare, these langoustines are cooked inside the shell so they come out piping hot with a crispy crumb topping!
    1 rating
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    Ingredients

    • 8 langoustines per portion
    • 200g melted butter
    • Extracted juice from 2 lemons
    • 3 cloves garlic, grated
    • 2 tbsp chopped fresh parsley
    • 1 lemon, cut into wedges

    Method

    • Grilled West Coast Langoustines: Step-by-Step Method
    • Thaw langoustines if frozen, ensuring they are completely defrosted before use
    • Rinse langoustines gently under cold water, then pat them dry with kitchen paper
    • Preheat your grill (broiler) or outdoor barbecue to high heat
    • In a small bowl, combine melted butter, juice from 2 lemons, grated garlic, and chopped parsley; whisk until well blended
    • Using a sharp knife or kitchen scissors, split the langoustines in half lengthwise, exposing the flesh (optional: remove digestive tract if visible)
    • Arrange langoustine halves, shell side down, on a tray or plate
    • Brush the exposed flesh generously with the lemon-garlic-parsley butter mixture
    • Place langoustines flesh side up directly onto the preheated grill or grill pan
    • Grill for 2–3 minutes, until the flesh is opaque, just cooked through, and lightly charred at edges
    • Remove langoustines from the grill and transfer to a serving platter
    • Brush with any remaining butter mixture for extra flavor and shine
    • Garnish with fresh lemon wedges for squeezing at the table
    • Serve immediately, ideally with crusty bread or light salad to complement the dish