I'm a total dog for shellfish. One of my favorites are the wonderful langoustine. Also known as the norway lobster, so how could I not love it? The sweet flesh tastes like a mix of shrimp and lobster. This is one of my favorite ways of using them. Enjoy.
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Serves 4

8 langoustines, cut in half lengthwise
I brioche loaf, crumbled
1 stick butter, room temperature
1 tablespoon lemon zest
2 tablespoons chopped dill
juice of 1 lemon
salt and pepper

  1. Preheat oven to 375F.
  2. Place the langouishes in a large baking dish.
  3. Place the brioche crumbs on top.
  4. In a bowl mix together butter, lemon zest and dill.
  5. Place butter on top of brioche crumbs.
  6. Drizzle with some salt and pepper and finally add lemon juice.
  7. Bake until golden, about 12-15 minutes.


Photography by Colin Cooke

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