Grilled Langoustines with Garlic Butter

Langoustines are sweeter and more delicate than shrimp or lobster, somewhere between the two in size and intensity. Splitting them lengthwise before grilling gives the garlic butter direct access to the meat and exposes the flesh to the high heat for those craved seared edges.

The garlic butter is the whole game here. Beat soft butter with minced garlic, fresh parsley, lemon juice, salt, and pepper until smooth and evenly mixed. The butter does triple duty: it bastes the langoustines while they cook, infuses them with flavor, and pools in the shells for dipping the meat at the table.

The pan needs to be screaming hot before the shellfish hits it. A full 5 minutes of preheating is what gives you that quick sear without overcooking the delicate flesh. Brush with butter, lay shell-side down, baste, then flip just once. They’re done when the meat turns opaque, usually under 5 minutes per side.

Chef Tips

• Get the grill pan truly screaming hot before adding the langoustines, a low-temp sear gives you steamed rubber instead of sweet seared meat
• Brush butter on both sides and baste while cooking, this is the key to flavor and moisture
• Flip only once, repeated turning tears the delicate flesh from the shell
• Squeeze a fresh wedge of lemon over each plate at the table to brighten the rich butter

Variations

• Sub jumbo prawns or whole large shrimp if langoustines aren’t available
• Add a pinch of red pepper flakes or smoked paprika to the butter for warmth
• Serve over grilled crusty bread to catch all the garlic butter drippings