Lazy Days: Grilled Langoustines with Seaweed Butter

The entire month of December is the perfect excuse to ditch the diet and embrace the season of indulgence. In the lead up to Christmas, when we drink sparkling flutes of bubbles and festive cocktails these grilled langoustines with seaweed butter from Highland Spring and chef Rosie Birkett are the ultimate indulgent accompaniment. They’re a real party showstopper and perfect for a dinner party.

grilled langoustines


8 langoustines, split (or frozen king prawns)

150 g unsalted butter

handful of hazelnuts

1 garlic clove

1 shallot

dried seaweed such as dulse (or other seaweed, found in Waitrose or Ocado)

juice of 1/2 a lemon


Split the langoustines or prawns down the middle and take out the digestive tract.

To make the seaweed butter, blitz the shallot, garlic and hazelnuts in a food processor with a tablespoon of the chopped seaweed. Then add 150 g of butter, salt, pepper and a squeeze of lemon juice and blitz again.

Refrigerate until needed. When you’re ready to cook the langoustines, put them cut side up on a roasting tray and dot with the butter.

Grill 3-5 minutes until the butter has melted and flesh is cooked.

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