Seafood delicacies are easy to prepare. The main thing is not to overexpose them on fire and not overdo it with spices that clog the delicate taste. Chilled or frozen langoustines go well with herbs, oil and lemon; large crustaceans are most conveniently cooked in a pan, grill or in the oven.
Langoustines: benefits and cooking features
Langoustines are members of the crustacean family. Outwardly, they differ little from large shrimp, but experts consider langoustines to be a type of lobster. These crustaceans have juicy and tender meat with a recognizable sweetish taste, a relatively soft shell and small claws. These crustaceans are easier to cook and butcher than large king lobsters, and langoustines are more convenient to eat.
The product is considered dietary, its nutritional value is high, and crustacean meat is rich in protein, phosphorus, magnesium and iodine. It is easily absorbed and rarely causes allergies. The calorie content of seafood delicacies is moderate, in 100 g of langoustine meat there are about 110 kcal.
There are many ways to cook crustaceans. They are fried and stewed in a pan, baked on a grill or grill, cooked in an oven, double boiler or slow cooker. In order for the meat to retain its juiciness and not become tough, it is important not to overexpose it over the fire. Spicy herbs, creamy sauces, lemon or lime juice will help to emphasize the delicate taste of the product. Pepper and salt are added in minimal amounts. Langoustines are not prepared for future use; they must be eaten immediately after frying, hot or warm.
Langoustines in a pan: step by step cooking
For cooking, both fresh and frozen langoustines are suitable. Lemon can be replaced with lime: the taste will be even more subtle. The proportions of spices are adjusted to taste.
Ingredients:
- 4 large langoustines (preferably the same size);
- 3 cloves of garlic;
- 1 lemon;
- salt;
- refined vegetable oil for frying;
- ground black pepper;
- a mixture of herbs.
Place the frozen langoustines in the lower compartment of the refrigerator in advance. Quick defrosting in a microwave or hot water is contraindicated: the meat will become dry and tasteless.
Remove the entrails, leaving the shell: it will preserve the juiciness of the langoustines. Rinse seafood, pat dry with paper towel. Heat refined vegetable oil in a thick-walled cast-iron pan, peel the garlic, cut into thin slices and fry in a pan until golden brown.
Season with salt, sprinkle with freshly ground pepper and herbs. Fry in hot garlic oil on both sides, turning over with a wooden or silicone spatula. On each side, the carcasses are fried for no more than 2 minutes, otherwise the tender meat will dry out.
When the langoustines are covered with a delicious golden crust, add thin slices of lemon along with the skin to the pan. Pour in about a quarter cup of warm boiled water and bring it to a boil. Turn off the stove, cover the pan with a lid and leave the seafood for 5 minutes to steam well and soak in the lemon scent. Put the langoustines on a dish or separate warmed plates, add green salad to each serving. Serve the sauce and dried white bread separately.
Grilled seafood: a step-by-step recipe
A simple and delicious option for picnic lovers. Langoustines fried on a wire rack acquire a characteristic aroma and crisp crust and are best served with a garlic or creamy sauce. Chilled rosé wine or regular light beer will be a good accompaniment.
Ingredients:
- 500 g chilled langoustines;
- 3 tbsp. l. freshly squeezed lemon juice;
- chili to taste
- salt;
- 1.5 tbsp. l. liquid honey;
- dry spicy herbs.
Thoroughly clean the clams by removing the guts, shell and head. It is important to make sure that all the guts are removed, otherwise the meat will taste bitter. Rinse the carcasses under running water, dry with a paper towel.
Prepare the marinade by mixing liquid honey, freshly squeezed lemon juice, finely chopped chili pepper, ground black pepper, herbs. Put in the resulting mixture of prepared lobsters, leave for 60-90 minutes. Turn the seafood periodically to distribute the marinade evenly.
Skewer the carcasses and place on the grill. Large langoustines are fried right on the wire rack, but there is always a risk that the delicacy product will fall through the rods and be hopelessly spoiled.
It is important to maintain a moderate temperature and in no case to cook seafood in an open flame so that the shellfish are well fried, but not dry out or burnt. A little trick from the chef: Prepared langoustines can be laid out on a piece of foil and only then placed on the wire rack. The delicacy will be ready in about 4 minutes, the exact timing depends on the size of the langoustines. Finished meat takes on a beautiful light orange color. Serve seafood hot; before eating, they are poured with freshly squeezed lemon or lime juice.
Langoustines in butter: easy and original
Butter will add calories to the dish, but the seafood will taste especially delicate. Red pepper will give interesting taste nuances. Serve langoustines warm, lightly sprinkled with freshly squeezed lemon juice.
Ingredients:
- 400 g frozen langoustines;
- 50 g butter;
- 50 ml hot water;
- 0.25 tsp ground dried garlic;
- 0.5 l. dried paprika;
- 2 pinches of red hot pepper;
- salt;
- freshly ground black pepper;
- fresh lemon or lime;
- some parsley.
Defrost seafood in the lower compartment of the refrigerator, remove entrails, heads, shells. Rinse the carcasses thoroughly so that no bitter aftertaste is felt after cooking. Mix dry spices in a bowl, add freshly squeezed lemon or lime juice.
Heat the butter in a deep frying pan, add the langoustines and fry for 2-3 minutes on each side. The meat should turn orange. Put a mixture of spices and citrus juice on top of the carcasses, smooth with a spoon. Pour in boiling water, cover the pan with a lid and leave to simmer for 3 minutes. Turn off the stove and let the langoustines simmer in the pan for another 5 minutes. During this time, the seafood delicacy is well saturated with juice.
Place the finished dish on warmed plates and serve immediately. Sprinkle each portion with freshly squeezed lemon juice before meals, add a little black pepper if desired. Decorate with fresh parsley leaves.
Langoustines in Mediterranean style
Those who love Italian cuisine will surely love langoustines in a thick creamy sauce with tomatoes and herbs. If there are no fresh tomatoes, they can be replaced with tomatoes canned in their own juice.
Ingredients:
- 500 g langoustines;
- 400 7 fresh or canned tomatoes;
- 300 ml 20% cream;
- 4 cloves of garlic;
- 30 ml olive oil;
- 100 ml of dry white wine;
- dried basil and oregano;
- salt; fresh parsley.
Gut the langoustines, remove the heads and legs, rinse the carcasses thoroughly. The shells can be left, with them the meat will retain its juiciness. Fry seafood in heated olive oil. Remove the carcasses from the pan and chill.
Put chopped garlic in a frying pan, stirring occasionally, brown over medium heat. Pour boiling water over the tomatoes, remove the skin, chop the pulp and put in the pan. Simmer the sauce for 7-8 minutes, stirring constantly. Add salt, dry herbs and wine, stir, cook for another 15 minutes. During this time, the volume of the sauce will be halved.
Add the cream to the pan, stirring occasionally, and evaporate for a few more minutes. Put the fried seafood in the sauce, cover the pan and simmer over low heat for 5-7 minutes. Sprinkle each serving with finely chopped parsley before serving. The best side dish for a dish is durum wheat pasta. Well chilled dry wine, white or pink, should be served with langoustines.
