Jamie Magazine
By Abi Fawcett
Ingredients
1kg langoustines (about 18), from sustainable sources
optional: 400ml white wine or water
50g fresh breadcrumbs
olive oil
2 lemons
LEMON & PEPPER BUTTER
100g butter, softened
2 teaspoons coarse black pepper
1 lemon
Top Tip
Frozen langoustines are usually pre-cooked, so you probably need only defrost them before adding the topping. Cooking in the wine won’t be necessary.
Method
- For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
- 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.
- Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
- Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
- Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
- Serve the langoustines sprinkled with zest and with the grilled lemon.
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