Grilled Langoustines

  • 4 persons
  • cooking time: 20 minutes
  • difficulty


  • 1l court boullion
  • 16-20 fresh langoustines
  • 2 cloves of garlic, finely chopped
  • 1 handful of fresh, smooth parsley, finely chopped
  • 2 tablespoons lemon juice
  • 100ml olive oil
  • salt and pepper
  • 2 tsp Pernod
  • 1 Tl fleur de sel

How to prepare

We like to keep cooking with seafood as pure as possible to really experience the real taste of the fish. In this case: lobster! Lobster meat is already very tasty. With just a few ingredients, you can create an amazing and tasteful dish. Sprinkle the lobsters (or Norwegian lobster) with garlic lemon olive oil, add fresh parsley and grill for 4-6 minutes.


  • 1 Preheat the grill
  • 2 Bring the court bouillon to the boil in a large pan, add the langoustines and cook for 3 minutes. Drain the langoustines from the pan and leave to cool.
  • 3 Mix together the garlic, parsley, lemon juice and olive oil in a small bowl and season with salt and pepper.
  • 4 Split the langoustines in half lengthwise, starting at the head. With the insides of the langoustines facing up, lay them side by side in a grill pan. Spoon the marinade over the langoustine flesh, reserving one quarter of it for serving. Drizzle over the Pernod.
  • 5 Put the reserved marinade in a small saucepan over a low heat. Grill the langoustines for 2-4 minutes until they are nicly browned on top.
  • 6 Serve the langoustines in a dish with the reserved marinade spooned over and sprinkled with the fleur de sel.