Recipe of the week: Luxury Whole Langoustines with Rosemary & Almonds


• 4 luxury langoustines
• 1 lemon (cut into thin slices)
• Salt & pepper
• 2 garlic cloves
• 2 stalks rosemary (in short pieces)
• 2 tbsp flaked almonds
• 4-5 tbsp olive oil


Bring the langoustines to room temperature for approximately 10 minutes. Rinse briefly under cold running water and pat dry with kitchen paper.

Preheat the oven to 180C/350F/Gas 4. Place half the lemon sliced into an ovenproof dish large enough to hold the langoustines, place the langoustines on top and season with salt & pepper. Sprinkle with garlic, rosemary and almonds and drizzle with oil.   Place in the centre of the oven for 15-18 minutes (do not overcook or the delicate flesh will become tough. Remove from the oven and let them rest for 5 minutes.

To enjoy them simply twist off the tail, squeeze the tail along the length and pull off the shell with your fingers.

Serve whole with crusty bread and a leaf or tomato salad.

Serves 4.

Source: Donald Russell

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