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Lemon and Garlic Langoustines

Serve straightway with parsley sprinkled over and bread for some serious mopping.


  • 1 tbsp of olive oil
  • 1 knob of butter
  • 2 cloves garlic, crushed
  • 8 raw langoustines
  • Juice of 1 lemon
  • 2 tbsp dry vermouth
  • Handful fresh parsley, finely chopped
  • Extra lemon if you like


Once the fire has started to subside but it’s still quite hot, place your pan on the grill. When hot, add the oil, the butter and the garlic, and then immediately add the langoustines.

Cook for 5 minutes each side, then add the vermouth and lemon juice and allow to bubble away for a further minute or so.

Recipe by Beach Hut Cook