Langoustines grillées, garlic-herb butter

Langoustines, split lengthwise and grilled only briefly over the embers, drenched in melted garlic-herb butter that runs into tail and head. Sweet, firm flesh, a smoky edge — summer by the sea on a plate. In a small portion, a festive opening.

Fish & Seafood Category
20 MIN Prep time
10 MIN Cook time
4 people Servings
Grilled langoustine with melted garlic and herb butter and a smoky edge.
The ingredients: raw langoustines, butter, parsley, garlic, lemon, sea salt and pepper.
Grilling: cook the halved langoustines over fierce heat and brush them generously with the herb butter.
With Prélude: its cool berry fruit and freshness carry the garlic butter without weighing it down.

1 / 4Grilled langoustine with melted garlic and herb butter and a smoky edge.

Preparation

Herb butter

Blend the softened butter smooth with the garlic, parsley, chives, lemon zest and Piment d'Espelette.

Prepare the langoustines

Halve the langoustines lengthwise, remove the intestinal tract, brush with olive oil and season with salt. Prepare a very hot grill or embers.

Grill

Grill the langoustines flesh-side down first for 1 to 2 minutes, turn, brush generously with herb butter and cook for a further 2 minutes until the flesh is just opaque — no longer, or it turns dry.

Serve

Spoon over the remaining herb butter with the lemon juice and serve with lemon wedges.

Why this wine?

The Prélude plays around the sweet langoustine flesh with cool berry fruit and fine structure; its freshness carries the garlic butter without weighing it down.
Good to know

Tips & insights

  • Halve the langoustines lengthwise, remove the vein and brush the cut side with the herb butter.
  • Grill only briefly over strong heat; the sweet flesh is done in a few minutes.
  • Let the herb butter soften in good time, then it spreads evenly.
  • Scoop out the head marrow or spread it on toasted bread; it carries a lot of flavour.
  • A squeeze of lemon and a pinch of piment d'Espelette at the end keep the dish fresh and lively.

Frequently Asked Questions

Which wine pairs with Langoustines grillées?

The sweet langoustine flesh and the garlic herb butter call for a rosé with cool fruit and fine structure that carries the butter without weighing it down. We drink our Prélude from LaSuite aux Conseillans with it, a rosé of old Malbec fermented in large oak barrels. Its freshness accompanies the grilled, gently smoky edge.

How are the langoustines grilled properly?

Halve the raw langoustines lengthwise and grill them cut side down over strong, direct heat. After one to two minutes, turn them and add the herb butter. The tender flesh cooks very quickly; too much heat makes it dry and tough.

Can I use frozen langoustines?

Yes, if fresh ones aren't available. Thaw them slowly in the fridge and pat them thoroughly dry, so they take on colour on the grill rather than steaming. Look for good-quality raw product that smells clearly of the sea and has firm flesh.

What makes a good side?

Keep it light: toasted country bread for the butter and head marrow, plus lemon wedges and perhaps a green salad. An aioli works well too. That way the sweet flesh and the herb butter stay at the centre, without strong sides covering them.

The wine to pair

See all wines for this category

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