In June 2021, as the UK was beginning to venture out after our third Lockdown, we made our first visit to Northumberland to walk the coast path from Cresswell to Berwick on Tweed. A foodie highlight of the trip for me was the langoustines I had at The Fish Shack in Amble where we had to plead for an early table to get a look in. They are very good served with mayonnaise , but I also like this recipe from ” butter” by James Martin. And I could probably manage the whole lot myself.
Ingredients
- 4 lemons sliced
- 250 g butter softened
- 24 large langoustines
- 2 lemons cut into wedges, to serve
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6.
- Roast the lemon slices for 20 minutes, remove any pips and cool. Place into a food processor and blitz until fine, then add the butter and mix well.
- Bring a large pan of water to the boil and cook the langoustines for three minutes, then drain.
- Serve the langoustines with the lemon butter and the lemon wedges on the side.
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