Here is a simple and tasty recipe for Capone Gourmet Garlic Langoustines
for size 7-9 langoustines (about 7 to 9 langoustines per pound):
Ingredients
• 16 langoustines (about 2 pounds)
• 1/4 cup (60 g) unsalted butter , softened
• 4 cloves garlic , finely chopped
• 2 tablespoons fresh parsley , chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper , to taste
• Breadcrumbs (optional)
• Lemon wedges , for serving
Instructions
1. Preparation of langoustines :
• Rinse the langoustines in cold water and drain them well.
• Using kitchen scissors, split the shell on the top of each langoustine lengthwise, without completely separating the halves, to open them in a “butterfly” fashion.
2. Preparation of garlic butter :
• In a bowl, mix together softened butter, minced garlic, parsley, lemon juice, salt and pepper until smooth.
3. Assembly :
• Preheat the oven to 400°F (205°C).
• Arrange the opened langoustines on a baking sheet, flesh side up.
• Spread the garlic butter mixture over the flesh of each langoustine.
• If desired, sprinkle lightly with breadcrumbs for a crunchy texture.
4. Cooking :
• Bake the langoustines for 6 to 8 minutes, until the flesh is opaque and the butter is bubbling slightly. Avoid overcooking to preserve the tenderness of the langoustines.
5. Service :
• Serve immediately with lemon wedges and accompany with white rice or crusty bread to enjoy the garlic butter.
This recipe highlights the delicacy of langoustines, enhanced by the classic flavors of garlic and butter.