Langoustines make me so happy. I think they’re probably my second favourite seafood (the first favourite being squat lobster tails – and since they’re so hard to get hold of they basically don’t count). They’re so quick and simple to cook – delicious with a nice buttery sauce to dip into.
- Langoustines – the amount really depends on your appetite and what sides you have. I think we had about 8 good sized langoustines between us.
- A good splash olive oil and a couple of tablespoons butter
- About half of glass white wine
- A good handful of fresh parsley, finely chopped
- 1-2 cloves garlic, crushed
- Salt and pepper, to taste
Heat the oil over a low heat then soften the garlic. Turn up the heat and add the wine. Reduce slightly then add the langoustines, cover the pan and steam them for about 5 mins, until cooked through.
Remove the langoustines and set aside, and reduce the wine further if needed. Add the parsley, butter and seasoning and cook for another minute, then serve.
It’s a great sauce for the langoustines, but also good to drizzle over any veg you have. I quite like doing chunky chips and dipping them – in this case we made mashed potato and drizzled some sauce over, which was amazing.