Pan-roasted Langoustines with Cilantro

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Pan-roasted Langoustines with Cilantro

Pan-roasted Langoustines with Cilantro

What makes this dish is the quality and freshness of the langoustines— make sure they are absolutely fresh and you will have a super-simple, yet very tasty, dish. The shellfish come in a fragrant butter sauce, flavored with aromatic cilantro, garlic and fresh lime juice. This is great served with buttery pilaf rice flavored with fresh ginger or just a simple salad.
Ingredients

– SERVES 4.
– PREPARATION TIME 10 minutes.
– COOKING TIME 8 minutes.
– 16 whole langoustines, shell on.
– 1 teaspoon olive oil.
– 1¼ sticks unsalted butter.
– 2 garlic cloves, finely chopped.
– 1 handful cilantro leaves, roughly chopped.
– 1 lime, cut into wedges.
– Thai-style Pilaf Rice, to serve.

Instructions

Step 1: Heat the broiler to high. To prepare the langoustines, cut them in half lengthwise, then put cut-side down on paper towels to absorb any water. This is particularly important if the langoustines have been frozen.
Step 2: Heat a large, nonstick skillet over high heat until it is searing hot. Add the oil and one-third of the butter and when the butter is foaming, put half the langoustines, flesh-side down, in the pan. Cook about 2 minutes, then flip them over, transfer them to a roasting tray and repeat with the remaining langoustines.
Step 3: Melt the last of the butter in the skillet until foaming. Stir in the garlic and cilantro, then spoon straightaway over the langoustines. Put the langustines under the broiler 2 minutes, then squeeze the lime juice over the tops and serve with pilaf rice.

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