Herb-Roasted Langoustines
Thanks to our partners at IceMar, we’re able to bring you an Icelandic delicacy that’s hard to find yet coveted by the culinary world—the langoustine.
We import langoustines directly from Iceland where they’re pulled from the deep waters of the Northeastern Atlantic Ocean. The cold waters result in the sweetest langoustines in the world.
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Although similar to lobster or crawfish in appearance, the langoustine’s flavor is much sweeter. The meat almost melts in your mouth with a delicate texture—more so than both the shrimp and the lobster.
Simplicity is key when preparing your langoustines, so our recipe calls only for a little homemade herb butter to showcase its true virtue. They are perfect for entertaining, and can be served as an appetizer or the main course. Split in half, langoustines are great roasted or grilled. They can also be steamed whole for three minutes. Save the heads and shells for homemade bisque, and though the tails hold most of the meat, don’t forget to crack open the claws!
(Note: Langoustines are highly perishable, so we’d suggest eating them within a day or two after they arrive.)
What You’ll Need:
Langoustines
1/2 pound softened butter
2 tablespoons parsley, finely chopped
1 shallot, finely chopped
1 tablespoon tarragon, finely chopped
1 teaspoon fresh sage, finely chopped
1 tablespoon chopped chive
Salt and pepper
What to Do:
Preheat the oven to 400°.
Gently combine parsley, shallots, herbs, and spices to the softened butter.
Split langoustines in half with kitchen shears. Remove the veins.
Spread the halves evenly across a sheet pan, shell side down.
Spoon 1/4 teaspoon of herb butter on each half.
Roast langoustines in the oven or on the grill for three minutes.