Langoustines with lemon & pepper butter
Ingredients
1 kg
langoustines (about 18), from sustainable sources
400 ml
white wine or water
50 g
fresh breadcrumbs
olive oil
olive oil
2
lemons
100 g
butter, softened
2 teaspoons
coarse black pepper
1
lemon
Instructions
1
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.
2
Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
3
Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
4
Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray.
5
Grill for 5 to 10 minutes, or until golden – keep an eye on it.
6
Serve the langoustines sprinkled with zest and with the grilled lemon.
Notes
Nutrition Facts
(per serving)
Calories:
363 calories
Servings:
3 servings
Carbohydrates:
12 g
Fat:
25 g
Fiber:
1 g
Protein:
33 g
Sugar:
1 g
Meal Effort
Preparation:
25 minutes
Cook:
7 minutes
Total:
32 minutes