Tom Kitchin's recipe for delicious langoustines
Ahead of his new Bruntsfield bistro set to open in November, Michelin-starred chef Tom Kitchin has released a new book, Fish & Shellfish, featuring over 100 recipes (including this one) inspired by his summer holidays discovering the Scottish coast.
12 frozen langoustines, thawed and halved with the brains and intestines removed and discarded Olive oil Charred lemon halves, optional, to serve Sea salt
For the spring onion and garlic butter 4 spring onions, trimmed and thinly sliced 3 garlic cloves, finely chopped 2 tablespoons finely chopped flat-leaf parsley leaves 150g butter, diced
- Preheat the oven to 200˚C Fan/220˚C/Gas Mark 7. Select one or two heavy-based shallow roasting tins so all the langoustine halves can be arranged in a single layer – you don’t want them piled on top of each other.
- Place the langoustines into the tin(s), add a good splash of olive oil and sprinkle with salt. Place the tin(s) in the oven and roast for 6 minutes, or until the flesh is white.
- Meanwhile, to make the flavoured butter, combine the spring onions, garlic and parsley, and set aside. Heat a large heavy-based saucepan over a medium heat, then add the butter. When it starts to foam, add the spring onion, garlic and parsley mixture, and stir for 1 minute.
- Remove the tin(s) with the langoustines from the oven and pour over the butter mixture. Place the langoustine in the middle of the table and serve, with lemon halves for squeezing over – I particularly like the flavour charred lemons give, but plain ones work just as well.