Succulent langoustine tails gently sautéed in a garlicky, herbed butter, finished with a splash of lemon and a touch of chili. Served in their shells or on toast, they’re rich, aromatic, and ready in under 20 minutes.
-
If using whole langoustines, remove the heads and shell the tails (optional: leave tail tips on for presentation).
-
Pat dry with paper towels and season lightly with salt.
-
Heat olive oil and butter in a large skillet over medium heat until bubbling but not browned.
-
Add minced garlic and sauté for 30 seconds, just until fragrant.
-
Add langoustine tails in a single layer. Cook for 2–3 minutes per side, or until opaque and lightly golden.
-
Add chili flakes, lemon juice, and chopped parsley. Toss to coat.
-
Serve immediately in warm bowls or shallow dishes.
-
Spoon over the buttery sauce and finish with extra lemon juice or zest.
-
Offer crusty bread to soak up the sauce or serve over buttered linguine for a heartier option.
-
Extra rich? Add a splash of cream for a quick garlic butter cream sauce.
-
Shell-on presentation: Sauté tails in-shell for extra flavor and visual drama.
-
Want heat? Swap chili flakes for a dash of Calabrian chili paste or Aleppo pepper.
-
Wine: Crisp white wine (Sancerre, Albariño, or Chablis)
-
Cocktail: Classic gin martini or lemon spritz
-
Side: Light salad of fennel, citrus, and arugula
Ingredients
Directions
-
If using whole langoustines, remove the heads and shell the tails (optional: leave tail tips on for presentation).
-
Pat dry with paper towels and season lightly with salt.
-
Heat olive oil and butter in a large skillet over medium heat until bubbling but not browned.
-
Add minced garlic and sauté for 30 seconds, just until fragrant.
-
Add langoustine tails in a single layer. Cook for 2–3 minutes per side, or until opaque and lightly golden.
-
Add chili flakes, lemon juice, and chopped parsley. Toss to coat.
-
Serve immediately in warm bowls or shallow dishes.
-
Spoon over the buttery sauce and finish with extra lemon juice or zest.
-
Offer crusty bread to soak up the sauce or serve over buttered linguine for a heartier option.
-
Extra rich? Add a splash of cream for a quick garlic butter cream sauce.
-
Shell-on presentation: Sauté tails in-shell for extra flavor and visual drama.
-
Want heat? Swap chili flakes for a dash of Calabrian chili paste or Aleppo pepper.
-
Wine: Crisp white wine (Sancerre, Albariño, or Chablis)
-
Cocktail: Classic gin martini or lemon spritz
-
Side: Light salad of fennel, citrus, and arugula