Langoustines with chilli and lime

For a finger-lickingly delicious seafood starter try Mike Robinson's luxurious recipe for pan-fried langoustines with a chilli sauce
By Mike Robinson
Langoustines with chilli and lime
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • small knob of butter
  • 4 langoustines, split in half lengthways
  • grated zest and juice of 1 1/2 limes
  • salt, and freshly ground pepper
  • 1 red chilli, very finely chopped
  • 1 tbsp coriander stalks, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp groundnut oil


1. Melt the butter in a hot frying pan until foaming and add in the halved langoustines, cut side down.

2. Fry for 2 minutes. Add the juice of half a lime and season with salt and freshly ground pepper.

3. In a bowl, mix together the lime zest and remaining lime juice, chilli, coriander, ginger, garlic and groundnut oil.

4. Transfer the freshly fried langoustines to a serving plate.

5. Add the lime mixture to the hot frying pan and heat through for 3-5 seconds.

6. Spoon the lime mixture over the langoustines and serve at once.

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