Langoustines in almond sauce

Serve up a luxurious dish with Mike Robinson's recipe for grilled langoustines with a tasty almond sauce, great for barbecues
By Mike Robinson
Langoustines in almond sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 500 g langoustines, split in half lengthways
  • 1 1/2 tsp freshly ground black pepper
  • juice of 4 large lemons
  • salt
  • 500 ml olive oil
  • 4-6 clove garlic, chopped
  • 2 sprigs of parsley, chopped
  • 1/2 tsp cayenne pepper
  • 4 tomatoes, skinned, seeded and chopped
  • 24 almonds
  • 125 ml white wine vinegar


1. Season the langoustines with half a teaspoon of the freshly ground black pepper, the juice of 2 lemons and salt to taste.

2. Brush the langoustine halves with olive oil and grill under a hot grill or on a barbecue until the meat is done.

3. Meanwhile, make a sauce by combining the remaining black pepper, garlic, cayenne pepper and parsley in a mortar and grinding together thoroughly with a pestle.

4. Mix in the remaining olive oil, remaining lemon juice, chopped tomatoes, almonds and vinegar.

5. Serve the freshly grilled langoustines with the sauce on the side.

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