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Roasted langoustines with spring onion and garlic butter
Serves 3-4 Starters and mains
Ingredients
- 12 frozen langoustines, thawed and halved, brains and intestines removed
- splash olive oil
- charred lemon halves, to serve
For the spring onion and garlic butter
- 4 spring onions, trimmed and thinly sliced
- 2tbsp flat-leaf parsley leaves, finely chopped
- 150g butter, diced
Method
Preheat the oven to 200C/400F/Gas 6. Select 1 or 2 heavy-based, shallow roasting trays so all the langoustine halves can be arranged in a single layer. Place the langoustines into the trays, add a good splash of olive oil and sprinkle with salt. Place in the oven and roast for 6 minutes, or until the flesh is white. Meanwhile, to make the flavoured butter, combine the spring onion, garlic and parsley, and set aside. Heat a large heavy-based saucepan over a medium heat, then add the butter. When it starts to foam, add the spring onion, garlic and parsley mixture, and stir for 1 minute. Remove the langoustines from the oven, transfer to a warm serving platter and pour over the butter mixture. Serve straight away with lemon halves on the side for squeezing over – charred lemons work really well, but plain ones are also fine to use.
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