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The starter, Chic bistro

Roasted langoustines with citrus butter

Roasted langoustines with citrus butter make an elegant starter for 6, with 20 minutes of active work. The fragrant butter is made the day before, leaving only a quick broil right before guests sit down. It's an easy recipe, about €6.50 per person, and the key is a well chilled butter sliced clean and a very short cooking time to keep the flesh tender.

Roasted langoustines that smell of orange and lemon, with a fragrant butter melting right over them, a real little celebration on a plate.

Roasted langoustines with citrus butter
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€6.50
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Roasted langoustines fill the kitchen with the smell of citrus the moment they come out of the broiler, with that butter melting and pooling in the shell. The flesh stays tender, barely cooked, just coated in a juice scented with orange, lemon and Espelette pepper. It's the kind of dish that turns an ordinary evening into an actual dinner party.

This starter belongs on a holiday table, a birthday, or a dinner with friends where you want to make an impression without spending the whole evening in the kitchen. It pairs well with a simple main that follows, a roasted meat or fish, since most of the work is already done the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 5 min

The day before, make the citrus butter and chill the log in the fridge until firm. On the day, if needed, take the langoustines out early so they thaw gently. Right before guests arrive, split the langoustines and set up the baking sheet, so all that's left is broiling and plating at serving time.

The ingredients

6 people

Fish counter

  • Langoustines 18

Dairy

  • Unsalted butter 120 g

Fruits and vegetables

  • Oranges 2
  • Lemon 1
  • Chives 0.5 bunch

Pantry

  • Espelette pepperoften in the pantry 1 pinch
  • Fleur de seloften in the pantry 1 pinch

Allergens Shellfish, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Work the soft butter with the orange and lemon zest, a little juice, the Espelette pepper and the fleur de sel.

    Zest the fruit before juicing it, it's much easier that way.

  2. Roll the butter into a log in plastic wrap and put it in the fridge.

    It slices into clean rounds once it's well chilled.

The same dayDuring the day, whenever you get a moment.

  1. If the langoustines are frozen, let them thaw in the fridge.

    A slow thaw keeps the flesh firm.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Split the langoustines in half lengthwise, lay them on a baking sheet and preheat the oven to the broiler setting.

    Split them with one clean cut between the eyes so the flesh stays in one piece.

When it's time to serveThe final touches, right in front of your guests.

  1. Place a round of citrus butter on each langoustine and slide them under the broiler. 5 min

    They cook in about 4 minutes, the flesh should just turn opaque.

  2. Plate with the cooking juices and the chopped chives.

    Serve with finger bowls and bread for the juices.

Our tips to get it right

  • Pick langoustines that are very fresh, or thawed slowly in the fridge, their flesh holds up better during cooking than a quick thaw.
  • Never leave the langoustines under the broiler longer than 5 minutes, the flesh turns rubbery if it cooks too long.
  • Make the citrus butter well ahead and slice the rounds cold right before plating, they'll melt at just the right moment over the hot flesh.

The variations

  • Swap the orange for grapefruit for a sharper butter that cuts nicely through the langoustines' briny flavor.
  • For a shellfish free version, use the same recipe with large shrimp or prawns, adjusting the cooking time slightly.
  • To save time on the day, buy a ready made compound butter and focus your effort on cooking and plating.

What to serve it with

  • Grilled country bread for the juices
  • A glass of crisp dry white wine
  • A light green salad to follow

Storage

The citrus butter keeps for 2 to 3 days in the fridge, well wrapped, or can be frozen as a log for up to a month. Cooked langoustines are best eaten the same day, they lose their tenderness if reheated.

Questions about this recipe

Can you use frozen langoustines?

Yes, as long as you thaw them slowly in the fridge the day before or that morning. A quick thaw at room temperature makes the flesh softer and less pleasant to eat.

Should the langoustines be shelled before serving?

No, serve them split in half in their shells, it looks better and keeps the cooking juices in the shell. Guests shell them at the table, which is why finger bowls are a good idea.

How do you know when the langoustines are perfectly cooked?

The flesh should turn opaque and slightly firm, nothing more, after 4 to 5 minutes under the broiler. If it's still translucent in the center, give it one more minute, not longer.

Can you use a regular oven instead of the broiler?

Yes, heat the oven to 220 degrees and place the baking sheet near the top, though cooking will take a little longer and brown less. Watch the butter closely, it should just foam and turn lightly golden.

Can roasted langoustines with citrus butter be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make roasted langoustines with citrus butter?

Allow 45 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in roasted langoustines with citrus butter?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does roasted langoustines with citrus butter cost?

About €6.50 per person, that's €39.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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