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