Griddled Langoustines with Manzanilla Sherry

For a luxurious seafood starter, try Gioconda Scot's simple recipe for Spanish-style griddled langoustines
By Gioconda Scott
Griddled Langoustines with Manzanilla Sherry
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 4-8 langoustines
  • 1 tbsp olive oil
  • salt
  • 1-2 tbsp Manzanilla sherry
  • finely chopped parsley, for sprinkling
  • lemon wedges, to serve


1. With a sharp knife, butterfly the langoustines: that is, starting at the head, slice the langoustines through the middle but without cutting them completely in half.

2. Heat the olive oil in a griddle pan until hot. Season the langoustines with salt and place flesh side-down on the griddle.

3. Once the langoustines start to turn pink and go opaque, turn them over.

4. Pour over the Manzanilla and cook for 1 minute more.

5. Transfer the langoustines to a serving dish, sprinkle with parsley and serve at once with lemon wedges.

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