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Chilli langoustines

Name: Chilli langoustines
Prep time: 20 min
Cook time: 49 min
Total time: 1 h 9 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g langoustines (scampi); 800 g potatoes; 50 g clarified butter; 1 teaspoon chilli powder; 2 tablespoons Brandy (Cognac or Armagnac); 100 ml liquid cream

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac.

They are served here with a creamy sauce and potato grenaille.

71 K 4.7/5 (18 reviews)554517

Duration

1 hour 10 min.

Difficulty

Easy

Last modified on: October 30^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 800 g langoustines (scampi)
2 800 g potatoes
3 50 g clarified butter
4 1 teaspoon chilli powder
5 2 tablespoons Brandy (Cognac or Armagnac)
6 100 ml liquid cream
Total weight: 1,785 grams

Times for this recipe

Preparation

20 min.

Cooking

50 min.

All in all

1 hour 10 min.

Preparation 20 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 20 min.

Begin by cooking the langoustines briefly in boiling salted water.

Remove the shells.

Step 2 - ⌛ 40 min.

Cook the potato grenaille, then set aside to keep hot.

Step 3 - ⌛ 1 min.

Melt 50 g clarified butter in a large frying pan on high heat. When really hot, add the langoustines.

Leave to cook for 1 minute.

Step 4 - ⌛ 1 min.

Add 1 teaspoon chilli powder and leave to cook for 30 seconds while stirring.

Step 5 - ⌛ 1 min.

Add 2 tablespoons Brandy (Cognac or Armagnac) and bring to the boil, then set alight to flambé.

Remove the langoustines from the pan and set aside to keep hot.

Step 6 - ⌛ 5 min.

Pour 100 ml liquid cream into the pan, then salt and pepper.

Bring to the boil, then turn down the heat and leave to reduce and thicken.

Step 7 - ⌛ 1 min.

Transfer the langoustines back to the pan and leave in the sauce for a further 30 seconds on the heat.

Check the seasoning.

Step 8

Serve on hot plates with the potato grenaille.

Remarks

If you don't have any cognac, you can use Noilly Prat instead.

Keeping: Several days in the fridge, covered with plastic film. Can be reheated.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=13 %	9 g RDI=3 %	5 g RDI=7 %	120 kcal RDI=6 %	502 kJ RDI=6 %
Per person	39 g RDI=60 %	39 g RDI=15 %	22 g RDI=30 %	534 kcal RDI=27 %	2,235 kJ RDI=27 %
Whole recipe	156 g RDI=239 %	158 g RDI=60 %	89 g RDI=122 %	2,135 kcal RDI=107 %	8,939 kJ RDI=107 %