José Pizarro’s Roasted Langoustines


This simple recipe is ideal for a sumptuous starter

When you see a tray of these beauties coming to your table, I promise you’ll be happy. In the UK we have the most amazing langoustines from Scotland; just ask your fishmonger for them.

Don’t forget to mop the juices from the tray – the lemon will help to keep the juices and a bit of the acidity.

• 36 live langoustines
• 1 lemon, juiced
• olive oil

1 Preheat the oven to 200°C. Take each langoustine and slice it in half down the middle in one quick, clean cut. Squeeze a little lemon juice over the flesh.
2 Put the langoustines on a baking tray, cut side up, and drizzle with olive oil.
3 Roast quickly for 4–5 minutes then serve straight away with some bread to mop up the juices.

Recipe courtesy of José Pizarro, extracted from Catalonia 


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