Entree: Sweden – West Coast Sweden – Havskräftor (boiled langoustines served with butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 16 whole langoustines, approx. 2.5 oz (70 g) each
- 3 qt (2.8 L) water
- 3 tbsp (45 g) coarse sea salt
- 1 lb (450 g) new potatoes, scrubbed (about 12 small potatoes)
- 6 tbsp (85 g) unsalted butter
- 1 lemon, cut into wedges
- 1/4 cup (15 g) fresh dill, chopped
- Freshly ground black pepper
- Rustic bread or crispbread for serving (optional)

Instructions

1. Fill a large pot with 3 qt (2.8 L) water, add 3 tbsp (45 g) coarse sea salt and bring to a rolling boil.
2. Add the new potatoes and cook until just tender, about 10–12 minutes depending on size; remove with a slotted spoon and keep warm.
3. With the water at a vigorous boil, add the langoustines headfirst and cook for 2–3 minutes until shells turn bright orange and flesh is opaque. Do not overcook.
4. Meanwhile, melt the butter in a small saucepan over low heat until just melted; keep warm. Add a few sprigs of dill to the butter if desired for aroma.
5. Transfer the langoustines to a platter. Serve immediately with warm melted butter, lemon wedges, chopped dill, freshly ground black pepper, and the boiled potatoes. Alternatively chill the langoustines and serve cold with the same accompaniments.
6. Break bread to mop up the butter and juices, and enjoy the simple coastal flavors.