Grilled Langoustines with Garlic and Lemon Dressing
Delight in the delicate flavors of grilled langoustines paired with a zesty garlic and lemon dressing, perfect for a light and elegant meal.
Equipment
- knife
- Serving plate
Ingredients
- 20 fresh langoustines
- 150 ml good quality olive oil
- 1 lemon juiced
- 1 handful fresh coriander chopped
- 1 red chili chopped
- 1 garlic clove chopped
- Salt and pepper to taste
Instructions
- Preheat the grill to its highest setting.
- Pour half of the olive oil into a small saucepan, add the garlic, and warm over low heat for a few minutes.
- Remove from heat and let cool.
- Place each langoustine on a cutting board and cut through the head and tail to divide in half.
- Remove the grit and tract from each half.
- In a large bowl, mix the cooled garlic oil with the langoustines, ensuring they are thoroughly coated.
- Arrange the langoustines shell-side down on a baking tray and season with salt and pepper.
- Grill for 2 minutes, then flip the langoustines, adding more oil if available, and grill for an additional 2-3 minutes until the tail meat is opaque.
- While the langoustines are grilling, prepare the dressing by mixing 1 tablespoon of lemon juice with the remaining olive oil, chopped chili, coriander, and a pinch of salt and pepper.
- Once cooked, arrange the langoustines on a warmed serving plate.
- Drizzle over the dressing and serve with lemon wedges and fresh crusty bread.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a crisp salad or steamed asparagus for a complete and balanced dish.
Wine Advice:
A chilled Sauvignon Blanc or a light Rosé pairs beautifully with the delicate flavors of the langoustines.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 2 g | Protein: 23 g | Fat: 17 g | Fiber: 1 g | Sugar: 0 g | Salt: 1.5 mg
