I had langoustines for the first time on a trip to the coast of Maine, and I couldn’t believe how delicate and sweet they were. We ate them with melted butter and lemon, right on the dock. Ever since, I’ve grilled them at home when I want something simple but stunning — they’re easier to make than they look, and the flavor is unforgettable.

Ingredients:

• 8–10 fresh langoustines, split in half lengthwise

• 2 tbsp olive oil

• 2 tbsp unsalted butter, melted

• 2 cloves garlic, minced

• Juice of 1 lemon

• Zest of ½ lemon

• Salt and black pepper, to taste

• 1 tbsp chopped parsley

• Lemon wedges, for serving

Instructions:

1. Prep the langoustines
   Rinse and pat dry. Use kitchen shears to split langoustines lengthwise through the shell. Remove any dark intestinal tract if visible.

2. Make the lemon garlic butter
   In a small bowl, mix melted butter, olive oil, garlic, lemon juice, zest, parsley, salt, and pepper.

3. Preheat the grill
   Heat grill to medium-high. Brush grates with oil or use a grill-safe tray.

4. Grill the langoustines
   Place langoustines shell-side down on the grill. Brush generously with lemon butter. Grill for 4–5 minutes, or until meat is opaque and shells are pink and slightly charred.

5. Serve
   Transfer to a platter and drizzle with remaining lemon butter. Garnish with extra parsley and lemon wedges. Serve hot with grilled bread or a light salad.

Nutrition (per serving, ~2–3 langoustines):

Serves: 4 | Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 minutes
Calories: 230 | Protein: 22g | Carbs: 1g | Fat: 15g | Fiber: 0g | Sugar: 0g