Cigalas (5) "a La Planchet" À "matozinhos" Recipe
Grilled Butterflied Langoustine (5) (Norway Lobster) w/ Spicy Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spicy Sauce
Method
Preparation of Langoustines
- 1
Clean the Langoustines
Begin by rinsing the langoustines under cold water. Using a sharp knife, carefully butterfly each langoustine by cutting along the back, ensuring not to cut all the way through. Remove the intestinal tract and rinse again. Pat dry with paper towels.
- 2
Making the Spicy Sauce
- 3
Prepare Spicy Sauce
Mince the garlic cloves finely. In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the red chili flakes, paprika, and remaining lemon juice, and cook for another minute. Season with salt and black pepper. Remove from heat and stir in chopped fresh parsley. Set aside.
Grilling Langoustines
- 4
Preheat the Grill
Preheat your grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.
- 5
Serving
- 6
Plate and Serve
Remove the langoustines from the grill and place them on a serving platter. Drizzle with the spicy sauce and garnish with additional chopped parsley if desired. Serve immediately with lemon wedges on the side.
