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Le Chaudron recipe
Langoustines grillees
Grilled langoustines with garlic butter
⏱ 15 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large fresh raw langoustines
100 g (3½ oz)salted butter, softened
5 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
3 tbspextra-virgin olive oil
The juice of 1 lemon
1 pinchfleur de sel (flaky sea salt)
- 16 large fresh raw langoustines
- 100 g (3½ oz) salted butter, softened
- 5 cloves garlic, crushed
- 1 bunch of flat-leaf parsley, chopped
- 3 tbsp extra-virgin olive oil
- The juice of 1 lemon
- 1 pinch fleur de sel (flaky sea salt)
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 a large knife, keeping the heads on for looks.
- Carefully remove the dark vein along the back, then rinse quickly in cold water.
- Make the flavored butter by working the softened salted butter with the crushed garlic and chopped parsley.
- Add the lemon juice, olive oil and fleur de sel and mix well with a spatula.
- Brush the cut side of the langoustines generously with the butter.
- Light the grill or griddle ahead of time so it’s very hot.
- Cook the langoustines meat-side down for 3 minutes, then 1 minute shell-side down, until pink.
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