Why you should try langoustine with dill and lemon
Cooking langoustine with Dill and Lemon allows the delicate meat to stay tender while absorbing the bright flavours of the dressing. Using fresh dill provides a grassy note that pairs perfectly with the acidity of the lemon juice. It takes very little time to prepare which makes it ideal for busy evenings. You can serve it with crusty bread to soak up the delicious herb butter.
How to get langoustine with dill and lemon ready
Prepare the shellfish: Use a sharp knife to cut the langoustines in half lengthways from the head to the tail. Remove the dark intestinal tract if visible and pat the meat dry with a paper towel. Place them on a flat tray with the flesh side facing upwards. This preparation ensures the langoustines cook evenly and absorb the seasoning.
Make the butter: Melt the butter in a small saucepan over low heat. Add the minced garlic and cook it for one minute until it smells fragrant but does not brown. Stir in the lemon zest and half of the chopped dill. Remove the pan from the heat and set it aside for a moment.
Grill the langoustines: Brush the herb butter generously over the flesh of the langoustines. Heat a grill pan or a large frying pan over a medium heat. Place the langoustines in the pan with the flesh side down and cook for two minutes. Turn them over and cook for another minute until the shells turn bright orange and the meat is opaque.
Garnish and serve: Transfer the cooked langoustines to a warm serving plate. Drizzle the remaining lemon juice and the rest of the fresh dill over the top. Season with a little salt and pepper before serving immediately. Enjoy your Langoustine with Dill and Lemon while it is hot and fresh.
The best tips for langoustine with dill and lemon
Always choose fresh langoustines that have a bright colour and a mild sea scent. If you are using frozen ones, make sure they are completely thawed and patted dry before cooking. Do not overcook the meat as it can become tough and rubbery very quickly. Langoustine with Dill and Lemon is best served immediately after grilling to maintain the best texture.
You can add a pinch of chilli flakes if you prefer a little heat in the butter sauce. Make sure your grill pan is very hot before adding the shellfish to get a good sear. Using high quality unsalted butter will help control the saltiness of the final dish.
You might also enjoy
prawns in garlic butter,
mexican soup with beef or
plaice with pointed cabbage salad.
