BBQ Langoustines Recipe

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10 Sep 2025

Outbacks Barbecue Langoustines with chilli and lemon

4 mins (cooking time) | 2hr (prep) | easy | Serves 4

Ingredients

16 Langoustines in their shells. (Heads removed and de-veined)
1 Juiced Lemon or Lime
10g Crushed Chilli
2 Garlic cloves (Finely Diced)
150ml (5fl oz) Rapeseed oil
Pinch of rock salt

Directions

Defrost

If frozen, defrost Langoustines thoroughly.

Split Langoustines

Butterfly the langoustines by cutting them through the back, then turn them over and press flat.

Marinate

Place the langoustines in a zip-lock bag with all the ingredients and marinate in a fridge for 2 hours.

Add to grill

Place seasoned Langoustines on the grill. Cook for 2 minutes, turning over to cook for a further 2 minutes until done.

Serve

Remove from grill and place on a serving plate, ready to be eaten!

Recipe Author

BBQ Ben

Ben Bartlett, AKA BBQ Ben has been appointed as Brand Ambassador for Outback. The partnership between BBQ Ben and Outback creates a platform for superb brand awareness of a fantastic barbecue product. The combination of Ben’s creative and innovative culinary expertise around BBQ cooking used on the Outback range of hybrid, gas and charcoal barbecues is a winner that barbecuers will all benefit from. Whether you call them Norway lobsters or Dublin Bay prawns, you’ll love langoustines barbecued like this. My favourite are from the North Atlantic, particularly around the coasts of Scotland. Taken from British & Australian BBQ Secrets – Volume 3 – Fish & Crustaceans from the Atlantic to the Indian Ocean by Ben Bartlett & Ross Yarranton. Available exclusively on Amazon. Recipe by Ben Bartlett ©2025

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