• 125 grams Dromona pure Butter
  • 3 leafs/stems wild garlic (3 or 4 cloves of garlic if out of season)
  • 4 large langoustines fresh
  • 400 grams tiger prawns large
  • 12 claws crab claws cooked
  • 2 small red chillies
  • 25 millilitres olive oil extra virign
  • 1 tablespoon freh fennel fresh, chopped
  • 1 lemon quartered
Serve with a crunchy baguette to mop up the sensational sauce.
Servings: 2
Preparation Time: 15 minutes
Cook Time: 8 minutes


1. Gently melt butter and olive oil in a large saucepan or wok.
2. Add garlic and tomatoes, simmer for 4-5 minutes.
3. Add sea salt and cracked black pepper to taste.
4. Add raw tiger prawns, once pink, add crab claws.
5. Add fennel and mix well. Cover with lid and simmer gently for 2 minutes.
6. Under a pre-heated grill place (shell side down) the split langoustine. Brush with garlic butter and grill for 2-3 minutes.
7. To serve divide the mixture evenly into four bowls. Leave back some of the sauce.
8. Build langoustine on top and spoon over the remaining sauce. A little squeeze of fresh lemon to finish.