Saturday, 14 July 2012

Langoustine in Garlic and Parsley Butter

Langoustines are closely related to lobsters and are often mistaken as scampi and Dublin Bay prawns. 
They were originally found off the coast of Norway, which is how they acquired their other name, Norway lobster.

Langoustines in Garlic and Parsley Butter 

500g langoustines
100g butter
4 cloves garlic, chopped
2 tbsp Italian flat-leaf parsley, chopped

Pre-heat the oven to 180C.
Heat a large non-stick frying pan and add the oil.
Place the langoustines in the pan, then season with salt and pepper and cook in the oven for four to five minutes. Once cooked, remove and rest in the pan for two to three minutes.

Meanwhile, melt the butter and add the garlic and flat-leaf parsley to the butter.

To serve
Place the langoustines in a serving dish and pour the garlic butter over. Serve with fresh rustic bread and garlic mayonnaise, with a finger bowl of lemon and water on the side.