Langoustines in a vermouth cream sauce

Mobile version Print

From: Market Kitchen

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.40 / 5 (15 votes)

Prep time:
15 min
Cook time:
10 min

Ricky Andalcio cooks langoustines in a sauce spiked with vermouth, garlic and lemon


1. Heat a frying pan over a high heat and add the olive oil. Add the langoustines and shallots and lightly fry for 1 minute, then season with salt and pepper.

2. Add the garlic and lightly fry for a further 30 seconds, then add the vermouth, lemon juice and zest. Cook for another 1-2 minutes, or until the langoustines are cooked through. Stir in the cream.

3. To serve, spoon into two serving bowls and garnish with the chopped parsley.


  • 250 g raw langoustine tails, peeled
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 1 clove garlic, crushed
  • 100 ml vermouth
  • 1 lemon, juice and zest
  • 50 ml double cream
  • 1 tbsp chopped parsley

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Lovely, particularly when served on a bed of blanched samphire and some jersey royals.

richard c richard c  Posted 09 Jul 2009 10:45 AM