Langoustines with a smokey tomato sauce

Langoustines with a smokey tomato sauce

This dish not only looks amazing, the sauce has a beautiful flavour, especially when made with sourdough breadcrumbs. Quite a decadent tapas dish but one worth a go that will certainly wow your guests. 

Cooking surfaces

BBQ Temperature


  • 5 tbsp sourdough or crusty bread crumbs
  • 2 cloves of garlic, chopped
  • 2 tbsp tomato puree
  • 8 langoustines
  • 1/2 glass white wine (Albarino)
  • 1.5 cans chopped tomatoes
  • 1.5 tsp Sweet Paprika
  • Maldon salt (to taste)
  • Crushed black pepper (to taste)
  • 2 tbsp chopped parsley
  • 1 lemon cut into wedges



  1. Setup your Egg for a direct cook using just the stainless steel grid.
  2. Using a cast iron skillet, fry the breadcrumbs and garlic for 2 to 3 minutes in the olive oil. Add the tomato puree and fry for 2 further minutes.
  3. Now add the tomatoes and white wine and stir together. Leave to cook for 2 more minutes.
  4. Season with salt and pepper to taste.
  5. Place the langoustines on top of the sauce, and cook for 10 minutes, turning once or twice.
  6. Add the lemon wedges to the dish and cook for a further 5-8 minutes.
  7. Garnish with your fresh parsley and serves 2 or 3 per person with a slice of lemon or two and some of the sauce.




This is a tapas dish. To eat the langoustines, twist off the tail and peel it like a prawn. They’re a little sharp so be careful.


I like to suck the heads as I squeeze them but some people may be a bit squeamish about this.


You could substitute the langoustines for prawns. In which case cook the sauce for longer without the prawns and only put them in 5 or 6 minutes before the end so they’re not overcooked.


Other ideas for tapas areTortilla – Spanish Omlette


  • Padron Peppers
  • Roasted chorizo
  • Boquerones – fried anchovies although Whitebait are a good substitute
  • Chipirones – breaded squid

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