Traditional recipes

Grilled Scottish langoustines

Grilled Scottish langoustines

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Grilled Scottish langoustines

With 'nduja butter

With 'nduja butter

Serves 10 as a canapé

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 79 4%

  • Fat 4.2g 6%

  • Saturates 2.4g 12%

  • Sugars 0.1g 0%

  • Salt 0.55g 9%

  • Protein 10.2g 20%

  • Carbs 0.1g 0%

  • Fibre 0g -

Of an adult's reference intake


  • 10 medium langoustines , from sustainable sources
  • 25 g higher-welfare 'nduja
  • 40 g unsalted butter , (at room temperature)
  • 1 lemon

Recipe From

Jamie Magazine

By Christian Edwardson


  1. Add 40g sea salt to 2 litres of water and bring to the boil in a large pan. Have a large bowl ready with 2 litres of ice-cold water.
  2. Plunge the langoustines into the hot water for 40 seconds (using tongs), remove and refresh in the cold water, then shake dry.
  3. Once blanched, carefully cut each langoustine in half lengthways.
  4. Preheat the grill to medium–high.
  5. Blitz the ’nduja in a blender with 20ml of warm water until you have a smooth paste. Add the butter and blend again to combine.
  6. Lay the langoustines cut-side-up on a large roasting tray, loosen them within their shells, and spoon over the ’nduja butter.
  7. Place under the grill for 4 to 5 minutes, or until the butter is bubbling and the langoustines are golden. Finish with a squeeze of lemon juice, and serve with napkins and toothpicks for picking the meat.

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