• 20 fresh langoustines
  • 150 ml good quality olive oil
  • 1 lemon, squeezed juice
  • 1 handful, fresh coriander, chopped
  • 1 red chilli, chopped
  • 1 garlic glove, chopped
  • Salt and pepper

1.  Heat the grill to its highest setting. Pour half of the oil into a small saucepan, add the garlic and warm over a low heat for a couple of minutes. Remove from the heat and leave to cool.

2. Meanwhile, place each langoustine on a board and cut down through the head and tail to divide in half, Remove the grit and and tract from each half.

3. Pour the cooled oil and garlic into a large bowl, add the langoustines and cover thoroughly. Place the langoustines shell down on a baking tray and season with salt and pepper. Grill for a couple of minutes and then turn, adding more oil if you have any remaining, for a further 2 to 3 minutes until the tail meat is opaque.

4. While the langousines are under the grill prepare the dressing. Add 1 tablespoon of lemon juice to the remaining olive oil along with the chopped chilli, coriander and a pinch of salt and pepper. 

5. Once cooked,arrange on a warmed ANTA serving plate, drizzel over the dressing and serve with large wedges of lemon and fresh crusty bread.

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