Pan-fried Langoustines with Garlic and Thyme Butter


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Josh cooked these langoustines for Mary Berry on the beach with some (a lot) of guidance from her. She told the cameras it was the most delicious thing she’d ever eaten, so naturally Josh still brags about it!


  • 150 g butter
  • 4 garlic cloves, skin left on and crushed with the back of a knife
  • 4 sprigs thyme
  • 32 cooked langoustines
  • salt and pepper


Place your pan on a high heat and add your butter, whole garlic cloves and thyme. Cook until the butter melts and your thyme start to sizzle.

Pop your langoustines in the pan and season with salt and pepper (you may need to do this in a couple of batches, depending on the size of your frying pan). Turn the heat down to medium and every now and then toss the langoustines about to make sure they are cooking evenly and aren’t burning on the bottom. If the pan gets a bit dry add more butter, as the langoustine shells tend to soak it up. If you have a lid pop that on to helps keep all the flavour in. You don’t want to overcook the langoustines, just heat them all the way through and let them soak up the garlicky butter.

Once they are nice and hot, serve them with some warm crusty bread and a wedge of lemon.

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