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Roasted Langoustines

Roasted Langoustines

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.

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Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving167
Total Fat18g28%
Sugar0.4gN/A
Saturated2g12%
Protein0.4g0.7%
Carbs2g1%
Vitamin A12µg1%
Vitamin C12mg20%
Vitamin E3mg13%
Vitamin K58µg72%
Calcium11mg1%
Fiber0.6g2.2%
Folate (food)6µgN/A
Folate equivalent (total)6µg1%
Iron0.4mg2.2%
Magnesium3mg1%
Monounsaturated13gN/A
Phosphorus6mg1%
Polyunsaturated2gN/A
Potassium43mg1%
Sodium86mg4%