Hospitality Academy

Roasted Langoustines with Lemon by Alain Ducasse

Roasted Langoustines with Lemon 

Total: 10 mins Ι Active: 5 mins

Valeur nutritionnelle / personne :

Calories: 184 kcal
Fat: 4g
Carbohydrates: 10g
Protein: 25g

  • Sans lactose
  • Sans gluten

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Roasted Langoustines with Lemon by Alain Ducasse


Total: 10 mins Ι Active: 5 mins

Valeur nutritionnelle / personne : 

Calories: 184 kcal
Fat: 4g
Carbohydrates: 10g
Protein: 25g

Roasted Langoustines with Lemon by Alain Ducasse

In the culinary world, when you think of classical French cuisine, authenticity in fresh and organic produce, innovation, and certain terms like “Influential Cuisine”, there are two distinct words that come straight to mind: Alain Ducasse. Alain Ducasse is a multi-Michelin star and one of the grounding fathers who contributed enormously to our modern-day gastronomy by influencing an entire generation of chefs and restaurateurs through highlighting the quality of locally sourced products as one of the most important principles to any dish. He has established numerous businesses revolving around food and hospitality, written and sold a copious amount of books, and has achieved various rewards such as a lifetime award for “pushing the boundaries of excellence in cooking”.

This simple roasted langoustines recipe will make you feel like a Michelin-starred chef yourself within a few minutes! Enjoy this refreshing sea food dish that  is certain to gain you some praise.

Alain ducasse-min

Alain Ducasse

Nationalité: Française
Profession Multi Michelin-starred chef
Plat préféré: Ratatouille
Prix: James Beard Award for Cooking from a Professional Point of View and many more.

Temps total

10 minutes

Temps actif

5 minutes


4 portions

Calories / Portion

184 kcal

  • 24 medium langoustines
    (Norway Lobster)
  • 2 onions
  • 10 sprigs of lemon thyme
  • 1 lemon
  • Huile d'olive
  • Fleur de Sel
    (Rough salt)
  • Espelette pepper
    (or grounded chilli powder)
  • 1
    Step 1
    Cut the langoustines in half the lengthways and remove the intestinal track (black line – discard this).
  • 2
    Step 2
    Preheat the oven at 240 – 250°C. Peel the onions and cut them into small cubes. Prepare the lemon thyme (take leaves off the stems) and rinse the lemon under water.
  • 3
    Step 3
    Arrange the langoustines on an oven tray (with head and tail). Sprinkle the cut onions and the lemon thyme leaves over the langoustines. Put the tray in the oven and let them bake for around 2mins.
  • 4
    Step 4
    Remove the tray from the oven, grate some lemon zest (skin) over the langoustines and drizzle olive oil and lemon juice over them. Final touch of some pinches of fleur de sel (rough salt) and grounded espelette pepper (or chilli pepper powder). Serve straight away and enjoy!

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