Grilled Scottish langoustine with fresh herbs

Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.
By Arthur Potts Dawson
Grilled Scottish langoustine with fresh herbs
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 8 langoustines
  • olive oil, for drizzling
  • membrillo (quince cheese)
  • 2 tsp balsamic vinegar
  • 1 large bunch ofsprig dill, roughly chopped
  • a handful of finely chopped chives
  • 2 lemon wedges


1. Cut the langoustines in half lengthways and put flesh-side down on a hot griddle. Drizzle with olive oil and season with salt and pepper.

2. Mash the membrillo in a bowl. Add the balsamic vinegar and mix together to make a paste. Add a little olive oil to get drizzling consistency.

3. Turn the langoustine over and cook through.

4. Make a bed of dill on a plate for the langoustines. Drizzle over the membrillo mixture, sprinkle with chives and serve with a wedge of lemon.

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