Two glasses filled with chopped cucumber and topped with pink prawns

Langoustine cocktail

  • serves 8 as a starter
  • Easy

Langoustines are some of the best British produce. We’ve added broad beans for extra texture and to add a bit of sweetness. Serve these as an easy yet elegant Christmas Day starter


Try this langoustine cocktail, then check out our grilled langoustines and classic prawn cocktail.



  • langoustines 24
  • Little Gem lettuces 4, shredded
  • cucumber 1, diced
  • frozen broad beans 400g, blanched
  • chives 1 small bunch, finely snipped
  • cayenne pepper 2 pinches
  • crusty bread to serve


  • eggs 2
  • Dijon mustard 2 tsp
  • sunflower oil 150ml
  • olive oil 150ml
  • lemon 1, juiced
  • tomato ketchup 4 tbsp
  • Tabasco a couple of generous dashes
  • Worcestershire sauce a couple of generous dashes
  • brandy 4 tsp, (optional)


  • Step 1

    To make the dressing, whizz together the egg and mustard in a food processor until combined. Add a pinch of salt and black pepper, and mix together the sunflower and olive oils in a jug. With the motor running, pour a very thin, steady stream of the oil into the eggs. If you add the oil to the eggs too quickly the mixture may split and the oil will sit on top. If this happens, put an egg yolk in a clean bowl and then slowly add the split oil and egg mixture to this, as if you were starting the mayo again.

  • Step 2

    Once all of the oil has been incorporated, quickly whizz in the lemon juice and season. Chill. This will make more than you’ll need but will keep in the fridge for a month and will be great to have on hand over the Christmas period.

  • Step 3

    Bring a large pan of lightly salted water to the boil and have a large bowl of iced water to hand. Drop in the langoustines and cook for 2 minutes until just cooked, then remove and drop into the iced water. You may need to do this in batches. Drain the water and crack open the bodies to remove the meat. Crack the claws and use a chopstick to help remove any meat from them. Keep all of the shells, they will freeze really well and make a fantastic stock for risottos.

  • Step 4

    Take half of the mayonnaise and add in the ketchup, tabasco, worcestershire sauce and the brandy, if using. Season and set aside.

  • Step 5

    Arrange the lettuces, cucumber and beans in cocktail glasses or on small plates, top with the langoustine meat and drizzle over the dressing. Snip over the chives and add a sprinkle of the cayenne. Serve with crusty bread and lemon wedges, if you like.

Try our best prawn starter recipes

Harissa lime prawn cocktail

Nutritional Information

  • Kcals 317
  • Fat 21g
  • Saturates 2.9g
  • Carbs 9.9g
  • Sugars 4.7g
  • Fibre 6.1g
  • Protein 19g
  • Salt 0.7g