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+ servings
Langoustines with herbed cream are commonly eaten in Denmark for midsummer and it's easy to understand why, they're truly delicious. Easy to prepare too.
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5 from 1 vote

Langoustines with herbed cream

A Scandinavian tradition that's simple and delicious (if a bit messy!)
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizer/Starter
Cuisine: Danish
Servings: 4 +
Calories: 29kcal
Author: Caroline's Cooking


  • 24 langoustines (or more/less as required, simply adjust the amount of herbed cream or use for something else)
  • 4 tbsp creme fraiche
  • 1 tbsp chives , finely chopped
  • 1 tsp tarragon leaves , finely chopped
  • 1 tsp lemon juice


  • If using fresh langoustines - bring a large pot of water to the boil, add a little salt, and add the langoustines. Cover and cook for around 8-10 minutes. Cook in batches if your pot is a bit smaller so there's enough room for them to fit. Once they are cooked, remove from the water and allow to cool slightly.
  • While the langoustines are cooling, finely chop the herbs and mixed with the creme fraiche and lemon juice. Use the herbed cream as a dip for the cooked, shelled langoustines.


Calories: 29kcal | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 31mg | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 16mg | Iron: 0.1mg