Serves 4


16 live langoustines
2 cloves of garlic
100g unsalted butter
a squeeze of lemon juice
1 tablespoon of chopped parsley


Put the langoustines in the freezer for 45-60 minutes to sedate them.

Meanwhile, crush 2 cloves of garlic with a little salt to make a paste. Gently melt the butter in a small pan. Add the crushed garlic, a squeeze of lemon juice and the chopped parsley and stir briefly over a low heat to very lightly cook the garlic. Season, then set aside while you cook the langoustines.

Bring a large pan of heavily salted water to the boil (30g of salt per litre of water). Add the sedated langoustines and, once the water returns to the boil, cook for 4-6 minutes, depending on their size. Drain and leave to cool a little, then serve warm, for people to shell themselves and dip in the warm garlic butter.