Griddled Langoustines with cumin

The other day I was doing my weekly supermarket shopping and passing the fishmongers I noticed they had some Scottish langoustines on the counter. They looked very inviting so I decided to get just a few for lunch to go with some leftover soup I had in the fridge, which needed finishing up.

Scottish langoustines are usually very tasty. Most of them are flown abroad as they don’t seem to be very popular in Scotland or neither in England. It is mostly a “continental” thing, something you would have when you go across to France.  Shame though as they are delicious and not very expensive.

So I decided to try cooking them like they do when I go to my favourite seafood restaurant in Italy.
They always barbecue them, but being winter time and not wanting to freeze to death outside, I got my griddle pan out, put it on a source of heat until very hot, put the shellfish on it until I got those “barbecue zebra lines”.

My husband, who was in the living room came in like a shot when he smelt the fish. “What are you cooking???”  I said “Smells nice eh?! Get some white wine out, we are having a barby for lunch!”
I added some cumin just for a change and the result was a juicy and moist char grilled fish with a smoky flavour, for an instant it felt like being in Italy…

  • Prep Time : 15 minutes
  • Cook Time : 20 minutes


  • fresh langoustines – 16
  • cumin – 2 tsp
  • finely chopped parsley – 2 tbsp
  • cloves of garlic – 2
  • salt
  • olive oil
  • lemon juice – 1


Heat a griddle pan until very hot. Rub some olive oil on the fish and some salt;  lay the langoustines on the pan.

Cook them well for about 20 minutes turning them on both sides until they are cooked through.

In a bowl add the crushed garlic cloves, the parsley, 3 tbsp of olive oil, cumin and lemon juice. Mix it well and then soak the cooked fish into the mixture.

Serve it warm.


20 thoughts on “Griddled Langoustines with cumin

  1. Absolutely gorgeous! I love the touch of cumin in there. When I first saw the picture before reading, my first thought was that it was perfect for a barbecue!


  2. Hey… you are such an expert with seafood!Looks so professional…I should take lessons from you someday,Alida!


  3. Hi Alida, I am new to your space…you have a lovely blog. I have never had langoustines…now that you mention it will look out for it on my next trip to the fishmonger's…we love fish and always looking out for new varieties and this looks yummy :-)Your new follower, Suchi


  4. Drooling!! We don't get Scottish langoustines here instead will use prawns, like you suggested.


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