Langoustine with Dill and Lemon
Halved langoustines need only about three minutes in a hot pan, which makes langoustine with dill and lemon a quick supper for two. The sweet, tender meat is brushed with garlic butter, seared flesh-side down until opaque, then finished with fresh dill and a squeeze of lemon. Five langoustines each make a light main, or stretch it to a starter for four with bread and a salad alongside.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 330kcal
Buying and preparing the langoustines
Look for langoustines with firm, glossy shells and a clean smell of the sea. Most in British shops are sold frozen and raw, which is perfectly good, as long as they are fully thawed in the fridge and patted dry before they go in the pan. Scottish langoustines, sometimes sold as Dublin Bay prawns or scampi, are the usual choice. They are small, so allow about five per person for a light main course. The shells do the hard work of protecting the meat from the heat, so there is no need to peel them before cooking.
Cooking langoustine with dill and lemon in a grill pan
Tap a time to start a timer.
- Halve the langoustines Lay each langoustine on a board and cut through the shell from head to tail with a sharp knife, so it opens like a book. Lift out the dark digestive thread if you can see it, then pat the cut sides dry with kitchen paper.
- Make the herb butter Melt the butter in a small saucepan over a low heat. Add the garlic and cook for until fragrant but not browned. Take the pan off the heat and stir in the lemon zest and half of the dill.
- Heat the pan Put the grill pan or frying pan on a medium-high heat for , until a drop of water skitters across it. Brush about half of the herb butter over the cut flesh of the langoustines.
- Sear them Lay the langoustines flesh-side down and cook for without moving them. Turn them over and cook for more, until the shells are bright orange and the meat is white and opaque all the way through.
- Finish and serve Move the langoustines to a warm plate. Spoon over the rest of the herb butter, squeeze over the juice of 2 lemon wedges and scatter with the remaining dill, salt and pepper. Serve straight away with the other wedges.
What to serve with langoustine with dill and lemon
Crusty bread is the classic partner, as it mops up the lemony herb butter left on the plate. A simple green salad with a sharp dressing keeps things light. For something more filling, a spoonful of risotto with lemon alongside turns it into a proper dinner. If you can only find peeled tails, pan-fried langoustine tails uses the same quick method.
Leave a bowl on the table for the empty shells and provide a small fork or pick. Eating them with your fingers is half the fun, so a finger bowl of warm water with a slice of lemon in it is a thoughtful touch.
Common problems and fixes for langoustine with Dill and Lemon
- The meat is tough and rubbery.
- Langoustines overcook in seconds. Stick to 2 minutes flesh-side down and 1–2 minutes on the shell, and take them off as soon as the meat turns white and opaque.
- The garlic butter burns in the pan.
- Brush on only half of the butter before searing and keep the rest back to spoon over at the end. Milk solids in butter catch quickly over a high heat, so stay at medium-high rather than full blast.
- The langoustines steam instead of searing.
- Wet flesh and a pan that has not heated for long enough both stop browning. Pat the cut sides dry, wait the full 3 minutes for the pan to get hot, and cook in two batches if the pan looks crowded.
Frequently asked questions about langoustine with Dill and Lemon
How long do you cook langoustines?
About 3–4 minutes in total for halved raw langoustines: 2 minutes flesh-side down, then 1–2 minutes on the shell side. The meat is ready when it is white and opaque with no translucent patches.
Can I use frozen langoustines?
Yes, and many are frozen soon after being caught. Thaw them in the fridge overnight, then drain and pat them very dry before halving, otherwise they will steam in the pan rather than sear.
What can I use instead of dill?
Flat-leaf parsley or chives both work well. Tarragon suits the garlic butter too, but use a little less as its aniseed flavour is stronger.
Do I keep leftover langoustines?
Cooked langoustines are best eaten straight away. If you have any left, take the meat from the shells, chill within an hour and eat within 24 hours, cold in a salad or reheated very gently so it does not turn rubbery.
How did you like the recipe?
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