We’ve gathered some inspiration to help you create wonderful seafood meals. We aim to build a library of recipes based around all the fish we sell. We want you to be inspired to try something new and different and the more we diversify in the species we eat, the better it is for sustainability!

Grilled Langoustine with Aioli Mayonnaise

However you serve your langoustines they should always be the star of the show so make sure not to over power them in any dish, this simple recipe allows the sweetness of these beautiful creatures to shine right through. Cooking time is minimal but take your time to prepare the Langoustines.
Serves 4 for starter or 2 main course with side dish



  • 12 x Langoustine
  • 1 x clove of Garlic peeled
  • Pinch of salt
  • 4 tbs of a good brand Mayonnaise
  • Dried oregano to taste
  • Rapeseed oil




  • Pre-heat grill to high. Whilst this is heating split your langoustine. To do this lay an individual langoustine on its back, and using a sharp knife and pivoting on the point, press the blade down its middle, starting from the head end towards its tail. Be firm but don't go right through its shell. Now using your fingers pull them open so you end up with a butterfly effect one claw on each side. If u feel the need rinse out the head cavity but don't use too much water.
  • Lay all the split Langoustine onto a baking tray and then put two or three droplets of rapeseed oil in the middle of each one, being careful not to saturate them.
  • Sprinkle approx 1 /5 of a teaspoon of dried oregano over the flesh of each Langoustine, put to one side until needed.
  • Now place your garlic and salt into a pestle and mortar and crush the garlic into the salt until it becomes a thin paste. At this point mix in your mayonnaise making sure to blend the two well.
  • Now place your baking tray under the grill for 4 mins or until the flesh turns white all the way through.


Plate and serve