Langoustines in a vermouth cream sauce

Ricky Andalcio cooks langoustines in a sauce spiked with vermouth, garlic and lemon
Langoustines in a vermouth cream sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 250 g raw langoustine tails, peeled
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 1 clove garlic, crushed
  • 100 ml vermouth
  • 1 lemon, juice and zest
  • 50 ml double cream
  • 1 tbsp chopped parsley


1. Heat a frying pan over a high heat and add the olive oil. Add the langoustines and shallots and lightly fry for 1 minute, then season with salt and pepper.

2. Add the garlic and lightly fry for a further 30 seconds, then add the vermouth, lemon juice and zest. Cook for another 1-2 minutes, or until the langoustines are cooked through. Stir in the cream.

3. To serve, spoon into two serving bowls and garnish with the chopped parsley.

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