Potted Langoustine

Preparation info

    • Difficulty


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About


We make a langoustine version that’s just as good. Just slice up 16 cooked langoustines and mix with three tablespoons crème frâiche, a handful of chopped dill and a half teaspoon of cayenne pepper. Add the juice and zest of half a lemon and season. Top the ramekins with melted roasted garlic and chive butter and set in the fridge. Serve with toasted bread and