Garlic-Marinated Langoustines
Garlic-marinated langoustines are sweet, tender and quick enough for a weeknight, yet special enough for a supper with friends. The shell-on langoustines sit in olive oil, garlic, lemon and parsley for 15 minutes in the fridge, then go into a hot pan for just 2–3 minutes on each side. The leftover marinade becomes the sauce, and crusty bread is there to mop it up.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 365kcal
Buying and preparing garlic-marinated langoustines
Langoustines are also sold as Dublin Bay prawns or Norway lobster, and their tails are what you know as scampi. Look for shell-on langoustines with firm bodies and no strong smell, at a fishmonger or a supermarket fish counter. Most are sold raw and are fine frozen. If they are frozen, defrost them in the fridge overnight.
Keep the shells on. They protect the sweet flesh from the heat and give the sauce its flavour. If you cannot find langoustines, raw shell-on king prawns work too, but cook them for about 2 minutes on each side.
Making garlic-marinated langoustines
Tap a time to start a timer.
- Mix the marinade In a large bowl, stir together the olive oil, garlic, juice of half the lemon, parsley, salt and pepper.
- Marinate Add the langoustines and toss until they are coated. Cover and leave in the fridge for . Do not leave them for much longer, as the lemon juice will start to make the flesh soft.
- Heat the pan Put a large frying pan over a medium-high heat for . There is no need for extra oil.
- Fry the langoustines Lift the langoustines out of the bowl with tongs, keeping the marinade, and lay them in the pan in a single layer. Cook for on each side, until the shells are bright pink and the flesh is white and opaque all the way through.
- Make the sauce Pour the remaining marinade into the pan and let it bubble for , stirring, until the garlic is cooked through and the sauce is hot. Toss the langoustines in it and serve straight away with the lemon wedges and crusty bread.
Serving and what else to try
Serve the langoustines in a warm bowl with the pan juices, lemon wedges and crusty bread. A simple green salad is all you need alongside. Use your fingers and set out a napkin and a bowl for the shells.
For a richer version, try langoustines with herb butter. To begin the meal with something cold and fresh, serve a modern prawn cocktail first.
Common problems and fixes for Garlic-Marinated Langoustines
- The garlic burns and tastes bitter.
- Cook the langoustines first, without the garlic, and add the marinade only for the last minute. Keep the heat at medium-high rather than as hot as it will go.
- The meat is rubbery.
- It has been in the pan too long. A langoustine needs just 5–6 minutes in total, so take it out as soon as the flesh turns white and opaque.
- The flesh is soft and mushy.
- The marinade was too acidic or left too long. Stick to 15 minutes, or add the lemon juice at the end instead.
Frequently asked questions about Garlic-Marinated Langoustines
How do you know when garlic-marinated langoustines are cooked?
The shells turn bright pink and the flesh becomes white and opaque. This takes 2–3 minutes on each side in a hot pan. Cut the thickest one open if you are unsure.
Can you use frozen langoustines?
Yes. Defrost them overnight in the fridge, never at room temperature, then pat them dry with kitchen paper before they go into the marinade.
Can you cook them on the barbecue?
Yes. Cook them over medium-hot coals with a light covering of grey ash for 2–3 minutes on each side, until pink and opaque. Heat the leftover marinade in a pan until it bubbles for 1 minute before spooning it over.
How do you eat langoustines?
Twist the tail away from the body, then squeeze the sides of the shell and peel it open to take out the meat. Most of the meat is in the tail, so use your fingers and have a bowl handy for the shells.
How did you like the recipe?
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