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Le Chaudron recipe
Langoustines poêlées festives
Pan-seared langoustines in garlic butter
⏱ 20 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16live medium langoustines
100 g (3½ oz)unsalted butter
4 clovesgarlic, finely chopped
1bunch of flat-leaf parsley, chopped
100 ml (½ cup)dry white wine
1organic lemonjuice and zest
2 tbspolive oil
1 tspfine salt and freshly ground pepper
1 pinchEspelette pepper
- 16 live medium langoustines
- 100 g (3½ oz) unsalted butter
- 4 cloves garlic, finely chopped
- 1 bunch of flat-leaf parsley, chopped
- 100 ml (½ cup) dry white wine
- 1 organic lemon juice and zest
- 2 tbsp olive oil
- 1 tsp fine salt and freshly ground pepper
- 1 pinch 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 with kitchen shears, heads on.
- Remove the dark vein with the tip of a knife.
- Heat the olive oil and half the butter in the large skillet over high heat until foaming.
- Sear flesh side down for 2 minutes without moving, then turn for 1 minute.
- Add the garlic and remaining butter and baste for 1 minute.
- Deglaze with the white wine, add the lemon juice and zest and reduce for 30 seconds.
- Sprinkle with parsley and Espelette pepper and serve right away with the pan juices.
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