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Le Chaudron recipe
Langoustines grillées à l'ail
Grilled langoustines with garlic butter
⏱ 25 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
20langoustines
6 clovesgarlic, chopped
80 g (3 oz)butter
1bunch flat-leaf parsley, chopped
1lemon, juiced
1 teaspoonEspelette pepper
- 20 langoustines
- 6 cloves garlic, chopped
- 80 g (3 oz) butter
- 1 bunch flat-leaf parsley, chopped
- 1 lemon, juiced
- 1 teaspoon Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the langoustines lengthwise.
- Melt the butter with the garlic and Espelette pepper.
- Heat the grill until very hot and lay the langoustines flesh side down.
- Grill for 3 minutes, brushing with the garlic butter.
- Turn shell side down for 1 minute.
- Drizzle with garlic butter and lemon, sprinkle with parsley and serve hot.
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