This is only my opinion, but if you can find better Langoustines than creel caught Scottish Langoustines, from the coast of Argyllshire, then you are on to a winner, you can keep all the fancy foams, emulsions and reductions! Give me a dish of these beauties and I’ll be a happy chef! 

I’ve never really understood why as a nation we don’t eat more langoustines? The majority of those caught are shipped abroad, where they are love them 

This recipe I’m going to share with you guys is as simple as it could possibly be, just a little spice, which I love, lifts these langoustines (as if they need it) to another level 

This recipe will serve 4 people 


24 large whole langoustines 

200ml of olive oil 

10 cloves of garlic, just crush them and keep the skin on

2 red chilli, finely chopped (keep the seeds in! I love the chilli!!!!)

A good pinch of smoked paprika 

A small pinch of cayenne pepper 

4 whole star anise 

1 teaspoon of cumin seeds 

1 teaspoon of coriander seeds 

1 teaspoon of fennel seeds 

Half a handful of fresh thyme 

2 bay leaves 


Preheat your oven 190c

In a pan toast the fennel, cumin and coriander seeds, don’t burn them!!

Tip the seeds into a food processor with the thyme, bay leaves, star anise and blitz to a powder 

In a bowl mix the olive oil, spice powder and all the remaining ingredients really well 

Season the mix with salt and pepper 

Toss in the langoustines and coat really well in the spice and oil mix 

Spread the langoustines on a baking sheet and place in the hot oven for 8-10 minutes 

Serve the langoustines hot with garlic mayonnaise 

Absolutely delicious and stunningly simple 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist


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