Garlic Butter Langoustine Tails
Succulent langoustine tails gently sautéed in a garlicky, herbed butter, finished with a splash of lemon and a touch of chili. Served in their shells or on toast, they’re rich, aromatic, and ready...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greateasyrecipe.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Toaster
- Plate
- Serving platter
- Stove
Ingredients
- 10 langoustine tails, raw, shells on or off (or substitute large prawns)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp chili flakes (optional, or substitute with cracked black pepper)
- Juice of ½ lemon, plus wedges for serving
- Salt, to taste
- Crusty bread, toasted
- Extra chopped herbs (parsley, tarragon, or chervil)
- White wine splash (optional for deglazing)
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