Recipe Intro
Roasted langoustines are a simple yet elegant seafood dish. Cooking them in their shells locks in their delicate flavour and keeps the meat tender and moist. Perfect as an impressive starter or a light main, this recipe celebrates the exquisite flavour of langoustines without overcomplicating things.
Langoustines, also known as Norway lobsters, Dublin Bay prawns, or scampi, are small, lobster-like crustaceans. Despite their multiple names, they are the same species (Nephrops norvegicus) and are prized for their sweet, delicate meat. Often confused with large prawns or shrimp, langoustines stand out with their slender claws and vibrant orange-pink shells. Whatever name you call them by, they’re always a treat!
How to make Roasted Langoustines
- Preheat your oven to 200ºC. Rinse the langoustines under cold water and gently pat them dry with paper towels. Thinly slice the garlic cloves and finely chop some fresh parsley. In a small bowl, combine the olive oil, sliced garlic, chopped parsley, chilli flakes, lemon zest and dill. Stir the mixture well and let it sit for a few minutes to allow the flavours to infuse.
- Next, place the langoustines in a large bowl. Pour the infused olive oil with herbs and garlic over them, and sprinkle a generous amount of salt and pepper. Gently toss the langoustines to coat them evenly. Be careful not to damage their delicate shells. Arrange them in a single layer on a baking tray.
- Place the tray in the oven and roast for 8-12 minutes, depending on the size of the langoustines. They’re ready when their aroma fills your kitchen. Roasting them in the shell helps lock in their natural sweetness, keeping the meat tender and juicy.
- Once out of the oven, garnish with the remaining fresh parsley for a burst of colour and extra herby flavour.
How to serve roasted langoustines
Serving suggestion: Serve immediately with lemon wedges on the side and a simple salad. For an extra touch, pair them with crusty bread to soak up the delicious juices or a light salad for a balanced meal.
You can also serve with lemon mayonnaise – mix a plain mayonnaise with a squeeze of fresh lemon juice and a pinch of salt. To create a more refined experience, you can also offer a small bowl of warm water with lemon slices for guests to rinse their fingers, as langoustines are often eaten with hands.
This dish is simple and elegant and works as an appetiser or a main course. Whether it’s a cosy dinner or a special occasion, roasted langoustines are sure to impress!
Recipe Card
Simple Roasted Langoustines with Garlic and Herbs
Ingredients
- 8 large langoustines
- 100 ml olive oil
- 1 lemon
- 4 cloves garlic
- salt, pepper - to taste
herbs & spices
- 2 tbsp parsley
- 1 tsp chili flakes
- 1 tsp dill
Instructions
- Preheat oven to 200º C .
- Rinse the langoustines under cold water and pat them dry with paper towels
- Cut the garlic cloves into thin slices and finely chop fresh parsley. In a small bowl add olive oil, sliced garlic, finely chopped parsley, chilli flakes, dill and lemon zest
- Place langoustines in a large bowl, drizzle the infused olive oil add salt and pepper to taste and carefully mix them to cover evenly, then place the langoustines on a baking tray.
- Roast the langoustines in the oven for about 8-12 minutes, smaller ones need less time.
- Remove them from the oven, garnish with fresh parsley and serve with lemon wedges and lemon mayonnaise.