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🍽️ Langust tails with walnut-olive spread

823 kcal · 30 min · 4 servings

Ingredients

• 500 g frozen, raw langoustine tail (1 frozen, raw langoustine tail)
• 60 g green olives
• parsley
• 50 g walnuts
• 1 clove garlic
• 100 g soft butter
• 1 tbsp lemon juice
• 2 spring onions

Instructions

1. 1. Let the langust tail thaw.
2. 2. Place the tail in boiling water.
3. 3. Cook the tail for 10 minutes until done.
4. 4. Let the tail cool down briefly.
5. 5. Cut the langust tail in half lengthwise.
6. 6. Preheat the oven to 250 degrees.
7. 7. Use gas level 5 to 6 or convection at 230 degrees.
8. 8. Cut the olive flesh away from the pits.
9. 9. Rinse the parsley under running water.
10. 10. Shake the parsley dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Roughly chop 40 grams of walnuts.
13. 13. Place the butter in a bowl.
14. 14. Add the parsley leaves to the butter.
15. 15. Add the chopped walnuts to the butter.
16. 16. Peel the garlic.
17. 17. Press the garlic into the bowl.
18. 18. Mix the butter ingredients well together.
19. 19. Spread the walnut-olive butter onto the langust meat.
20. 20. Place the tail halves in a baking dish.
21. 21. Sprinkle the remaining walnut kernels over them.
22. 22. Bake the langusts in the oven for 8 minutes.
23. 23. Clean the spring onions.
24. 24. Rinse the spring onions.
25. 25. Chop the spring onions very finely.
26. 26. Sprinkle the spring onions over the finished langusts.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 823
• Protein: 49 g · Fett/Fat: 66 g · Carbs: 9 g