- 8 large langoustines
- 1/3 Cup olive oil
- 2 cloves garlic, chopped finely
- 3 Tablespoons chopped parsley leaves
- Juice of 1 lemon
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
My mother loved seafood more than anything, and her insistence on keeping all dishes that use it absolutely simple is a rule to which I have always adhered. The all-important flavor of the fresh fish must shine through — that was what she always told me! I like to serve langoustines with chunky chips and a crisp green salad dressed with a little olive oil, salt, and lemon juice.
Rinse the langoustines thoroughly, then cut each one open on the underside using a pair of sharp scissors and carefully remove and discard the black intestinal tract.
Put the langoustines in a shallow, non-metallic dish. Mix together all of the remaining ingredients except for the lemon wedges in a jug and pour the mixture over the langoustines. Cover and leave to marinate in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees.
Lay the langoustines in a shallow roasting pan and roast for 10 minutes, basting frequently with the marinade and turning them occasionally, until they are cooked through. (Alternatively, cook on the grill rack over a hot grill.) Serve hot or cold with lemon wedges.
Calories per serving:167 calories
Dietary restrictions:Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added
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