Langoustines With Chilli & Lime

serves 4

Treasures plucked from the sea, perfect for lazy lunches


  • 50g butter
  • 1 red chilli, deseeded, finely chopped
  • Zest and juice of 1 lime
  • 1 tbsp chopped fresh coriander
  • 1 clove garlic, finely chopped
  • Salt and freshly ground black pepper
  • 8 langoustines, whole, or split in half lengthways if preferred
  • 2 tbsp vegetable oil


  1. Place the butter, chilli, lime zest and juice, coriander and garlic in a small ovenproof dish or heatproof jug, season and place on the barbecue until the butter has melted.
  2. Place the langoustines in a plastic bag, add the oil and shake well to coat. Remove from the bag and barbecue, turning once after 2 minutes ─ they should only take 3-4 minutes to turn pink and cook fully. Transfer to a serving plate, drizzle with the chilli and lime butter and serve.