Grilled west coast langoustines

03 April 2012

This is a great meal to share with friends, provided by Paul Steward, owner and head chef at The Boat House in South Queensferry.

Cooking time

4-5 minutes




  • 8 langoustines per portion
  • 200g butter
  • Juice of 2 lemons, plus an extra lemon cut into wedges to serve
  • 3 cloves garlic, grated
  • 2 tbsp freshly chopped parsley


Split langoustines down the middle and clean, removing the digestive tract that runs along the length of the langoustine.

Mix the butter, lemon juice and garlic together to make a garlic butter and brush over the langoustines.

Place the langoustines under a hot grill for 4-5 minutes or until just cooked.

Place on the plate and pour over the rest of the melted butter from the tray. Serve with lemon and chopped parsley.

Our thanks to The Boat House for providing this recipe,

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