Name: Lemon & Cinnamon Roasted Langoustines
Yield: Serves 4
Ingredients: 24 fresh live langoustines; 2 cinnamon quills, or 4 good-size pieces of cinnamon bark; 1 onion; 250 g salted butter; 1 bay leaf; 2 carrots; 1 bunch fresh chervil; 1 celery stick; 4 lemons

Preparation info

Serves
4

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

The lemon and cinnamon combination is a great alternative to the usual garlic butter, and the chervil adds beautifully delicate notes of aniseed that works really well with fish and complements the langoustines perfectly.

Ingredients

24 fresh live langoustines
1 celery stick
1 onion
2

Method

For the langoustines, chop the celery, onion and carrots into even roughly-chopped pieces. Place them all into a large saucepan filled 3 quarters full with water and add the bay leaf. Bring to the boil, then place the langoustines into the boiling water and cook for 4 minutes. Remove and then refresh in iced water.

Melt the butter with the cinnamon and leave to infuse for 1 hour over a