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Grilled garlic butter langoustines and Marie Rose


Serves: 4-6 as a starter
timePrep time: 25 mins
timeTotal time:
Grilled garlic butter langoustines and Marie Rose
Recipe photograph by Maja Smend

Grilled garlic butter langoustines and Marie Rose

These succulent Scottish langoustines need very little work to create a wonderful starter. Serve with a chilled glass of white Burgundy

Serves: 4-6 as a starter
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
487Kcal
Fat
42gr
Saturates
19gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
24gr
Salt
1.6gr

Thomas Frake

Thomas Frake

Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes
Thomas Frake

Thomas Frake

Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes

Ingredients

  • 1 x 500g pack Taste the Difference Scottish langoustines (contains 10-12), defrosted
  • juice of 1 lemon
For the garlic butter
  • 125g butter
  • 1 large garlic clove, crushed
  • 1 tbsp finely chopped parsley
  • ¼ tsp fine sea salt
For the Marie Rose sauce
  • 75g mayonnaise
  • 25g tomato ketchup
  • ¼ tsp cayenne pepper
  • Tabasco sauce, to taste
  • juice of ½ lemon, to taste

Step by step

  1. Gently melt the butter with the garlic, chopped parsley and salt in a saucepan over a low heat; don’t let the butter boil. Once melted, stir to combine, then cool. After 5 minutes, transfer to a small container and chill, but don’t let the butter solidify completely. Remove it from the fridge when it reaches the consistency of mayonnaise (after 15-20 minutes’ chilling) and stir well before use
  2. For the Marie Rose sauce, combine the mayo, ketchup and cayenne in a small bowl. Add Tabasco, lemon juice and seasoning to taste.
  3. Preheat the grill to high. To prepare the langoustines, one by one lay them on their back and then cut them in half lengthways using a very sharp chef’s knife or good quality kitchen scissors. Remove any obvious intestinal tract. Lay the halves, flesh-side up, on a large foil-lined tray. Spoon the soft garlic butter all over the tail meat, and then grill for 2-3 minutes. The tail meat is cooked just as it turns from translucent to white and the meat should be firm. Squeeze over the lemon juice.
  4. Serve warm on a platter, spooning over the garlic butter from the grill tray, with the Marie Rose sauce on the side.

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