Masala Butter Langoustines

This is one of the easiest recipes I have posted. If you can’t get Langoustine then you can use Tiger prawns. The butter will keep in the fridge if covered for a couple of weeks. Personally I like to serve all the langoustine on a plate in the middle of the table to share.


You will need:


10 Large Langoustine

250g Salted Butter

1 Clove of Garlic

1 Red Chilli

2 Shallots

1 tbs Chopped Coriander Stalks

1 tsp Tikka Masala Powder

1 tsp Garam Masala

1/2 tsp Tumeric

Zest of 1 Lemon and 1/2 Juice

Pinch of salt and pepper

2 Limes (to serve with the langoustine)


  1. Place all the ingredients in a bowl with the butter and mix until all the chilli, garlic, shallots, coriander and spices are spread evenly. Keep the butter out of the fridge so it is easy to spread on to the langoustine.
  2. Lay the langoustine on a flat surface on their belly and using a sharp pair of kitchen scissors cut down the middle from the head end to the tail.
  3. Turn the grill on to maximum while you prepare the langoustine. Take some butter and coat the flesh of the langoustine. Place under the grill and cook for 3-4 minutes. Meanwhile cut two limes in half then place in a hot pan cut side down and cook until charred.
  4. Arrange the langoustine on a plate and squeeze over some of the lime and tuck in.





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