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Friday 20 August 2010

Sluttishly easy: Langoustines in garlic butter

Langoustines make the perfect lazy girl dinner. They're healthy, sweet tasting and easy to cook, and best of all look like tiny mini lobsters. What's not to love?

You'll need:

  • A handful of langoustines. What's a handful? 6 to 8 per person, or, if you're greedy like me, 15. Adjust the other ingredients accordingly.
  • A knob of butter
  • A couple of garlic cloves
  • A pinch of chili flakes
  • A squeeze of lemon
  • A bunch of chopped parsley
Make it!

Wash and drain the langoustines. Improvise a Chorus Line style choreography with a few of them on the counter top.

Meanwhile, in a large pan, melt a knob of butter on a medium heat. Add the chopped garlic and chili flakes and let them sizzle for a moment. Then add the langoustines and a good squeeze of lemon, before covering the pan. Steam the little darlings for a few minutes until they are ready - their flesh should be opaque and firm but still tender.

Garnish with the chopped parsley and more lemon juice as needed. They're delicious on their own as a starter, or you can serve them with pasta for a more substantial main course. Make sure you eat them with your hands. Nothing says class like langoustine juice dribbling down towards your elbows.


  1. M, will you come and cook us dinner please? I'd like this on my return form the pub.

  2. K. But I want tiny sequined hats for my langoustines and I want them NOW.

  3. At last a chef/cook that is honest about portion sizes :)


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