Langoustine à la Gothenburg

Photo: / Per Erik Berglund


Langoustine à la Gothenburg, gratinated langoustines with garlic and parsley


It doesn’t get any more typically Gothenburgian than this: gratinated langoustines with garlic butter to dip your baguette in. Insanely good, and ritzy!
  • 6 large uncooked langoustines cut in half lengthwise
  • 1dl (½ cup) mayonnaise
  • 50g (1¾ oz) butter, room-temperature
  • 1 tablespoon parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ lemon, for juice
  • salt
  • pepper
  • Mixed salad greens (Your local shop might have pre-rinsed blends).
  • a little lemon juice
  • 1 freshly baked baguette
  • ½ lemon, in wedges

  1. Heat the oven to 225°C/440°F.
  2. Put the langoustines on a tray. Combine the other ingredients in a bowl and season with salt and pepper. Spread the mixture over the crustaceans and broil in the oven for 8 minutes.
  1. Toss your salad with a few drops of lemon juice and the salt and pepper.
  1. Place the langoustines on two plates with the salad. Serve with lemon wedges and freshly baked baguette.

  • Monica-USA

    Wow that sounds like so much fun. I also  admired the bracelet the man was wearing very cool.  It reminds me a town my mom and I went to when we were in Germany.  The whole town was preserved as it was originally built with the wooden nails and such. Thanks for the story  and pictures. 

    • Kate

      Cool! I think the whole “Viking movement” thing is pretty popular in Germany, too. The people we talked to said that they always get a fair number of German tourists during the summer, and whole families will camp at the reserve and live the Viking life for a couple of weeks at a time. Pretty cool! As always, thanks for reading :)