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Fish, Classics and bistro fare

Grilled langoustines with sautéed potatoes

Grilled langoustines with sautéed potatoes is a seafood dish for 4 people, ready in 40 minutes, easy to make, for about €7.00 per person. The key is spreading garlic herb butter over the split langoustines before a quick turn under the broiler, which keeps the meat juicy.

Grilled langoustines in garlic butter with sautéed potatoes and a small salad, a seaside dinner.

Grilled langoustines with sautéed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€7.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

The whole dish rides on the contrast between the tender langoustine meat and the crisp, golden potatoes from the pan. Garlic butter melting into the split shells flavors every bite without burying the briny taste of the shellfish. It is simple but has real presence, perfect for bringing a taste of summer to the table.

This is the kind of dinner to make on an evening when you have a bit of time, a Friday night or a summer Sunday, just with your family or for guests without much fuss. The langoustines need your full attention under the broiler, everything else comes together calmly. Mon Chou pairs it with a green salad, light and generous at once.

The ingredients

4 people

Fish counter

  • Raw langoustines 16

Dairy

  • Butter 80 g

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 6 sprigs
  • Lemon 1
  • Potatoes 900 g
  • Green salad 1

Pantry

  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes and cook them for five minutes in boiling salted water. 5 min

    Drain them well before adding them to the pan.

  2. Brown them in the oil over high heat, stirring from time to time. 15 min

    Add them to the oil once it is very hot so they won't stick.

  3. Mix the softened butter with the crushed garlic, chopped parsley, salt and pepper.

    Make it ahead of time, it keeps well in the fridge.

  4. Split the langoustines in half, spread the flesh with garlic butter and arrange them on a baking sheet.

    Use large kitchen scissors, the shell cuts through easily.

  5. Broil them under the oven grill until the flesh turns opaque. Serve with the potatoes and the salad. 5 min

    Give them just a few minutes, langoustines dry out fast.

Our tips to get it right

  • Pick langoustines that look truly fresh, the shell should be shiny and the flesh firm to the touch, that makes all the difference in taste.
  • Preheat the broiler well before adding the langoustines, you need strong heat right away to sear the meat without drying it out.
  • Cut the potatoes into even cubes so they cook and brown evenly in the pan.

The variations

  • Swap the langoustines for raw jumbo shrimp or prawns, the same broiling method works just as well.
  • For a shellfish free version, broil white fish fillets with the same garlic butter and serve with the same sautéed potatoes.
  • To save time, sauté peeled langoustine tails directly in a pan with the garlic butter for two or three minutes.

What to serve it with

  • A green salad with lemon
  • Crusty bread for the butter
  • A glass of dry white wine

Storage

Grilled langoustines are best eaten the same day, the meat dries out fast when reheated. The sautéed potatoes keep for two days in the fridge in a sealed container and reheat well in a pan to stay crisp.

Questions about this dish

Can you make the garlic butter ahead of time?

Yes, make the garlic butter up to two days ahead and keep it in the fridge wrapped in plastic. Let it soften a bit before spreading it on the langoustines.

How do you know when the langoustines are done?

The flesh turns from translucent to opaque and feels slightly firm. A few minutes under the broiler is enough, so watch closely to avoid drying them out.

Can you use already cooked langoustines?

For this recipe, raw langoustines work better since they soak up the garlic butter while broiling. Already cooked langoustines would dry out too much under the broiler.

Which potato variety works best?

Choose a firm fleshed variety like Charlotte or new potatoes in season. They hold their shape well and brown nicely in the pan without falling apart.

How long does it take to make grilled langoustines with sautéed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in grilled langoustines with sautéed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled langoustines with sautéed potatoes cost?

About €7.00 per serving, or €28.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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