Butterflied Chilli Langoustine Bagel

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

We like to do this on a hot, summery day as bagels and salad just feel like a summer lunch. If you don’t like or don’t have bagels, just use a burger roll.


  • 20 langoustines, cooked and peeled
  • 4 tbsp crème frâiche
  • juice and zest of


Butterfly your langoustines by cutting from top to bottom of each one, making sure you don’t cut all the way through. Then make your breadcrumbs: pop your bread, garlic, red chilli, smoked paprika and parsley in a food processor and whizz to crumbs. Place in a bowl and season, then mix in your langoustines - they are normally a bit wet so the crumbs will stick without needing any eggs.