Moroccan Langoustine Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This is a great dish for a dinner party; it’s not too difficult to make and is almost a one-pot wonder. If you feel like you want something on the side, serve it with a big fresh salad. — Fenella Renwick


  • 24 cooked langoustines
  • 1 bay leaf
  • ½ lemon, juiced


Peel the cooked langoustines, then pop the shells in a large saucepan and the meat in the fridge for later. Cover the shells with at least twice as much water and add the bay leaf, lemon juice and a good grind of black pepper. Bring to the boil, turn the heat down and simmer with a lid on for at least 30 minutes to make a stock for your rice to cook in later. If you don’t have time to make lang