Langoustines with Lemon Pepper Butter

Craving a luxurious yet simple seafood dish? Try Langoustines with Lemon Pepper Butter tonight! Ready in minutes, with easy-to-follow instructions to boil, air fry, pan-fry, or grill them.

Langoustines with Lemon Pepper Butter is one of my favourite seafood indulgences.

I first had them on a working event in the south of France and I've been hooked ever since. Though I'll admit that I had to be shown how to eat them (don't worry, I'll fill you in below!).

They were served next to the glistening sea of the riviera, simply grilled with a squeeze of lemon. I was instantly hooked by their tender texture and sweet flavor.

Since then, I've experimented with different ways of cooking them, and this recipe with lemon pepper butter has become a household favorite.

I love how quick they are, but also how versatile. You can enjoy them boiled, grilled, pan fried and even air fried. I've given instructions for all methods below. I enjoy all the ways of cooking them, but favourite has to be pan fried!

Try them served as an appetizer or party food. They're also great with a crisp green salad and some fresh crusty bread with a little butter and sea salt. Bliss!

For something different, try them with Melted Leeks and Hasselback Fingerling Potatoes.

Jump to:

• What are Langoustines?
• Why You'll Love This Recipe
• Ingredients
• How to Cook Langoustines
• Cutting and Prepping Langoustines
• Serving Suggestions
• Variations
• How do you eat Langoustines?
• Serving Tips
• How Can I Tell if Langoustines Are Cooked?
• More Seafood Recipes
• Recipe Tips
• FAQs
• 📖 Recipe
• 💬 Comments

What are Langoustines?

Langoustines are small, lobster-like crustaceans prized for their sweet and delicate flavor.

Also known as Dublin Bay prawns or Norway lobsters, langoustines belong to the lobster family and are found in the cold waters of the North Atlantic Ocean, particularly around Europe.

They typically measure between 4 to 6 inches in length and have orange-pink shells with long antennae and distinctive tails.

Langoustines have tender, succulent meat that is slightly milder in flavor compared to lobster but equally delicious.

Why You'll Love This Recipe

• Exquisite Flavor: Langoustines, known as the "jewels of the sea," are delicate and delicious, especially when paired with tangy lemon pepper butter.
• Easy to Prepare: Despite its gourmet appeal, this recipe is surprisingly simple and quick to make, perfect for both weeknight dinners and special occasions.
• Versatile Cooking Methods: Whether you prefer grilling, frying, air frying, or boiling, I've got you covered with instructions for every method.
• Impress Your Guests: Serve these langoustines at your next dinner party, and watch your guests' faces light up with delight.
• Restaurant-Quality at Home: Enjoy restaurant-quality seafood without leaving the comfort of your home.

Ingredients

You only need simple pantry ingredients for this recipe!

• Langoustines: Sweet and tender shellfish, similar to small lobsters. (Substitute with extra large shrimp if unavailable). If you're using frozen langoustines, thaw them overnight in the refrigerator first, or use the boiling method and boil them for a few minutes longer.
• Butter: Adds richness to the dish.
• Lemon: Provides citrusy freshness. (Lemon zest and juice)
• Garlic: Enhances flavor with its aromatic touch.
• Salt and Black Pepper: Seasonings to balance the dish.
• Oil: For frying, grilling, or air frying. I use mild olive oil.

See the recipe card for quantities and method.

How to Cook Langoustines

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Scroll down for the full ingredients list and method.

Boiled

1. Make lemon pepper butter: Add the butter to a small saucepan and melt over a medium heat. Stir in the lemon juice, zest, garlic, salt and pepper. 
2. Prepare Water: Bring a large pot of water to the boil.
3. Cook Langoustines: Add whole langoustines to boiling water. Cook for 3-4 minutes until pink and opaque.
4. Finish: Drain the langoustines, toss with the lemon pepper butter and serve with lemon wedges.

Pan-Fried

1. Make lemon pepper butter: Add the butter to a small saucepan and melt over a medium heat. Stir in the lemon juice, zest, garlic, salt and pepper. 
2. Heat Pan: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Prepare Langoustines: Cut the langoustines (instructions above).
4. Cook Langoustines: Place langoustines cut side down in the skillet. Cook for 2-3 minutes until slightly charred. Flip and cook for another 2-3 minutes until pink and cooked through.
5. Finish: Remove from heat, gently toss with the lemon pepper butter and serve with lemon wedges.

Air-Fried

1. Make lemon pepper butter: Add the butter to a small saucepan and melt over a medium heat. Stir in the lemon juice, zest, garlic, salt and pepper. 
2. Preheat: Preheat the air fryer to 400°F (200°C).
3. Prepare Langoustines: Brush the langoustines with 1 tablespoon of olive oil.
4. Cook: Place langoustines cut side up in the air fryer basket in a single layer. Cook for 6-8 minutes until pink and cooked through.
5. Finish: Gently toss with the lemon pepper butter and serve with lemon wedges.

Grilled

1. Make lemon pepper butter: Add the butter to a small saucepan and melt over a medium heat. Stir in the lemon juice, zest, garlic, salt and pepper. 
2. Preheat Grill: Preheat grill to medium-high heat.
3. Prepare Langoustines: Brush langoustines (cut side) with 1 tablespoon of olive oil.
4. Grill: Place langoustines cut side down on the grill. Cook for 2-3 minutes until slightly charred. Flip and cook for another 2-3 minutes until pink and cooked through.

Finish: Gently toss with the lemon pepper butter and serve with lemon wedges.

Cutting and Prepping Langoustines

*Do not cut the langoustines if you’re going to be boiling them.

1. Rinse: Rinse the langoustines under cold running water to remove any debris.
2. Split Langoustines:
   • Lay Flat: Place the langoustine on a cutting board, belly side down.
   • Insert Knife: Insert a sharp, heavy knife or kitchen shears at the head end.
   • Cut Lengthwise: Carefully cut down the center lengthwise, splitting the langoustine into two halves.
3. Remove Vein: Using the tip of the knife or a small fork, remove the dark vein running along the back of each half.
4. Clean: Rinse the split langoustines under cold water to remove any remaining debris.
5. Dry: Pat the langoustines dry with paper towels.

Serving Suggestions

• With Steamed Rice: Serve them on a bed of fluffy steamed rice to soak up the flavorful lemon pepper butter sauce. Or try Texas Roadhouse Seasoned Rice.
• With Crusty Bread: Provide crusty French bread on the side to mop up the savory butter sauce.
• Alongside Pasta: Toss your cooked linguine or spaghetti with lemon zest and parsley, then top with langoustines and lemon pepper butter.
• With a Salad: Serve langoustines over a bed of mixed greens dressed with a light lemon vinaigrette for a refreshing seafood salad.
• As a Starter: Serve grilled langoustines as a starter for a dinner party, garnished with fresh herbs and lemon wedges.
• With Garlic Aioli: Pair langoustines with a side of garlic aioli for dipping, adding an extra layer of flavor. Or try them with Horseradish Aioli or Truffle Aioli.
• On a Seafood Platter: Include langoustines alongside other seafood favorites like shrimp, crab, and oysters for a stunning seafood platter. Or add them to a Meat and Cheese Tray.
• With Roasted Vegetables: Serve langoustines alongside roasted vegetables like asparagus, cherry tomatoes, and bell peppers for a colorful and flavorful meal.

Variations

• Spicy Garlic Butter: Add red pepper flakes to the butter mixture for a spicy kick.
• Herb-Infused Butter: Mix chopped fresh herbs like parsley, thyme, or chives into the butter.

How do you eat Langoustines?

Here’s a step-by-step guide on how to eat langoustines:

1. Preparation: Ensure your langoustines are cooked as desired—boiled, grilled, pan-fried, or air-fried.
2. Halved: If your langoustines were cut before cooking, the use your fingers or a small fork to gently remove the meat from the shell. Start from the wider end of the tail and work your way towards the narrower end.
3. Separate the Head and Tail: Hold the whole langoustine with both hands. Twist the head and the tail in opposite directions to separate them. You can discard the head or, if you’re adventurous, suck out the juices from the head for an extra burst of flavor.
4. Remove the Shell:
   • Tail: Gently crack the shell of the tail with your fingers, being careful not to crush the meat inside. Peel away the shell to reveal the meat.
   • Claws: If the claws are large enough, use a nutcracker to crack them open and extract the meat.
5. Devein (if needed): Some langoustines may have a dark vein running down the back. Use a small fork or the tip of a knife to remove it.
6. Enjoy: Dip the langoustine meat into the accompanying sauce (like the lemon pepper butter) and savor the taste. Langoustine meat is deliciously sweet and tender, making it a real treat.

Serving Tips

• Finger Bowl: Provide a bowl of lemon water for rinsing your fingers, as eating langoustines can be messy!
• Side Dish: Enjoy langoustines with a side of crusty bread or baguette, rice, or a light salad to complement their flavor.
• Utensils: If you prefer not to use your hands, small seafood forks can help extract the meat more neatly.

How Can I Tell if Langoustines Are Cooked?

You can tell if langoustines are cooked through by observing their appearance and texture. Here are some indicators to help you determine if langoustines are properly cooked:

1. Color: They turn from translucent to opaque white or pink when they are cooked. This change in color indicates that they are done.
2. Texture: The meat of cooked ones should be firm and opaque. It should no longer be translucent or jelly-like. Press gently on the flesh to ensure it feels firm but still tender.
3. Tail Curling: The tail of a cooked langoustine tends to curl inward. This is another visual indicator that they are done.
4. Internal Temperature: If you have a food thermometer, you can check the internal temperature. They should reach an internal temperature of 145°F (63°C) for safe consumption.
5. Time: Cooking times vary depending on the method and size. Follow recommended cooking times closely. Also rely on visual cues so you can determine doneness.
6. Opaque Flesh: When you split it open, the flesh should be opaque throughout, not translucent.

Remember, overcooked langoustines can become tough and rubbery, so it's better to slightly undercook them than to overcook. With practice, you'll become more confident in determining their doneness based on these visual and textural cues.

More Seafood Recipes

Recipe Tips

• Freshness Matters: Opt for fresh langoustines for the best flavor.
• Don't Overcook: Langoustines cook quickly, so be careful not to overcook to keep them tender.
• Adjust Seasoning: Taste the butter mixture and adjust seasoning according to your preference.
• Use High Heat: Whether frying, grilling, or air frying, ensure your pan or air fryer is hot before cooking.
• Make Ahead: You can prepare the lemon pepper butter in advance and store it in the refrigerator. Cook the langoustines just before serving for the best taste and texture.

FAQs

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