Preheat the oven to 180º/350ºF/Gas 4.
Ensure the Langoustines are thoroughly defrosted, removed from the fridge and brought up to room temperature about 10 minutes before cooking. Rinse the Langoustines briefly under cold running water and pat dry with kitchen paper.
Place half of the lemon slices in an ovenproof dish and place the Langoustines on top. Season with salt and pepper and sprinkle the garlic, rosemary and almonds over the Langoustines then drizzle with oil. Place in the oven for 15-18 minutes, taking care not to overcook the Langoustines as the flesh will become tough, remove and rest for 5 minutes.
To enjoy the Langoustines simply twist off the tail, squeeze the tail along the length and pull off the shell with your fingers.
Do not discard the shells after cooking, roast them in a hot oven for 10 minutes and crush them to fine powder. This will make a lovely seafood sauce like Nantua or the perfect Bisque.
Serve with leaf or tomato salad and crusty bread.
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