Grilled langoustines with chilli, garlic and coriander

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 Grilled langoustines with chilli, garlic and coriander

Try this recipe for a succulent taste of British summer using langoustines from the chilly Scottish lochs. Perfect as a starter or as part of a seafood platter.


4 as a starter

1/2 garlic clove
1 red chilli
1/2 bunch of coriander
1 lemon
150ml olive oil
Very small pinch of crushed dried chillies
20 langoustines
Salt and freshly ground black pepper


  1. Heat the grill to its highest setting.
  2. Peel and crush the garlic and halve, deseed and very finely chop the chilli. Coarsely chop the coriander leaves and juice the lemon.
  3. Put half the olive oil in a small saucepan, add the crushed dried chillies and garlic and gently warm over a low heat for 2–3 minutes, then remove from the heat and leave to infuse while you prepare the langoustines for grilling (see footnote).
  4. Pour the cool, infused oil into a large bowl, add the langoustines and toss to coat. Place the langoustines shell side down on a lipped baking tray, season with salt and a little pepper and grill for 3–5 minutes, depending on size.
  5. Halfway though cooking, baste the langoustines with any remaining infused oil from the bowl.
  6. Meanwhile, add 1 tablespoon lemon juice to the remaining olive oil with the chopped chilli, coriander and some salt and pepper. Once cooked, the langoustine tail meat will have turned opaque and will be starting to shrink a little from the shell. While still hot, drizzle over the dressing. Serve immediately.


Grilled langoustines with gremolata: Omit the chilli and coriander and turn the raw langoustines through 2 tablespoons plain olive oil. Make a gremolata by finely chopping 1–2 peeled garlic cloves with the finely grated zest of 1 lemon and ¼ bunch of flat-leaf parsley. Season with salt and pepper. Season the langoustines and grill as above. Pile onto a platter and scatter the gremolata over the top.

To prepare a langoustine for grilling...

  1. Put the langoustine belly side down on a board and cut down through the head and tail to divide in half.
  2. Remove the grit or stomach sac from each langoustine half.
  3. Remove the intestinal tract from the tail. Any liver in the head area can be left in or spooned out and used in a sauce.
Lily Grouse

Author: Lily Grouse

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