Lemon & Cinnamon Roasted Langoustines

Lemon and Cinnamon Roasted Langoustines with Chervil

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


  • 24 fresh live langoustines
  • 1 celery stick
  • 1 onion
  • 2


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