Fry the langoustines in a frying pan for 2 minutes on each side over medium heat. Or you can grill the langoustines: stirring constantly for 5 minutes.
Langoustines are sold frozen. Before you start frying in a pan, defrost them (to do this, leave the seafood package for 20-30 minutes in the kitchen on the table or pour boiling water over the langoustines).
If the seafood was not boiled before freezing, it should be immersed in a pan of salted boiling water (1 teaspoon of salt per 1 liter of water) and cooked over medium heat for a couple of minutes. And boiled langoustines are simply scalded with boiling water. Then the crustaceans are drained in a colander for a few minutes: during this time, the excess liquid will drain away and they will cool slightly.
Before frying, be sure to clean the langoustines: remove the sharp legs and head, but leave the shell, otherwise the meat will be dry after heat treatment. You can marinate langoustines - despite the shell, the meat is tender and absorbs marinades perfectly:
- soy sauce
- herbs and hot seasonings
- olive oil and spices
- ginger and wine vinegar
- garlic and paprika
- any other to taste
Pour a small amount of oil into a heavy-bottomed frying pan and heat it up. Then place the seafood in a frying pan, season it with spices (to taste) and fry on each side for 2 minutes over medium heat. At the end of cooking, you can add curry sauce, soy sauce, ginger, lemon.
After frying, the langoustines can be beautifully arranged in a mound.
Thawed seafood is washed and placed in a colander for a couple of minutes. Next, clean: remove the head, intestines, leave only the fillet with the tail. Then marinate the langoustines for half an hour in a marinade of olive oil, lemon juice, salt and black pepper. Salt them well. Afterwards, the seafood is placed on the grill or grill and fried for 5 minutes with constant stirring.
1. Langoustines themselves have a delicate but watery taste. It will turn out incredibly tasty if you add garlic and lime when frying langoustines. You can also season them with balsamic or wine vinegar.
2. Learn to eat the delicacy correctly. Break the shell lengthwise and pull out the veins in the meat. Also suck out the contents of the claws and head.
3. Keep in mind that langoustines are fried, so for a serious feast you should take at least half a kilo of seafood for 1 serving.
4. Langoustines taste like crayfish, and look like large (up to 20 centimeters long) shrimp.
Before moving on to the story of how to cook langoustines, I would like to say a few words about these crustaceans. In our country, Norwegian lobsters are less popular than their close relatives - shrimp and lobsters. Nevertheless, in cooking they are considered a delicacy, and in this article we will talk about how to properly cook lobsters.
This is perhaps the easiest recipe for preparing Norwegian lobster, which means that anyone can handle it. So, read about how to cook langoustines in the oven:
Place the baked crustaceans on a plate and drizzle with lemon juice and olive oil. Serve the lobsters while still hot, garnished with lemon slices.
Norwegian lobsters can be prepared not only as a main dish, but also as a meal. No matter how exotic these crustaceans look, they, in fact, can easily replace the shrimp familiar to Russians. How to cook langoustines:
Bake the lobsters in a preheated oven until the meat turns white. This will take 10-15 minutes. After this, sprinkle the Norwegian lobsters with lemon juice and serve immediately with chilled drinks.
Prepare the original dish according to the recipe described below. We are sure that you will appreciate its taste and ease of preparation.
Take another exotic salad and surprise your friends or relatives with a new taste:
Even a novice housewife can handle preparing this light and flavorful soup:
Serve the finished puree soup with cream and fresh herbs.
Surprise your family with a real Italian dish. How to cook langoustines? Read the recipe for making them:
We hope you find the information on how to cook langoustines useful. Recipes for simple dishes will help housewives diversify the menu and make it even more interesting.
The product is low-calorie, contains potassium, calcium, phosphorus, and is rich in vitamins. You can use it in salads, soups, boiled, fried, but we will talk about the most aromatic method of cooking - grilled.
You can cook langoustines with or without the shell, then the shrimp will get more flavor from the marinade and will be crispier and crispier. There is no need to boil the product before proceeding directly to the recipe. It cooks quickly; one of the chef’s tasks is not to overdo it with heat treatment. Pre-boiled shrimp can be easily dried out, brought to a “rubbery” state, plus they will release some of their flavor into the water.
Purchased seafood is defrosted and cut. The shell of the softened carcass is cleaned (leave the tail - it looks aesthetically pleasing and is convenient for holding the shrimp). The esophagus, located along the back of the carcass, is removed. To do this, arm yourself with a sharp knife, make a shallow cut with it, pick up the intestines with the tip - it will easily stretch out.
Almost all grilled shrimp recipes involve marinating. Marinades come in a wide variety - from the classic “lemon + garlic + pepper + salt” to mixtures of ginger, cayenne pepper, soy sauce and various herbs. The product should not be kept in any marinade for more than an hour - it does not require prolonged exposure to acids.
Before frying, brush the langoustines with olive oil - this will help them cook faster, prevent them from sticking, and give them a crispy crust. For additional flavor, you can rub pre-marinated shrimp with spices.
Grilled langoustines are cooked in a frying pan on a regular stove (there will be characteristic stripes, but there will be no “smoky” taste without additives) or on an outdoor grill, on a barbecue grill, on skewers (wooden sticks) using heated coals. Langoustines need 3-4 minutes to reach the desired condition. Burnt shrimp lose their flavor and acquire a tough, unpleasant consistency.
Every grilled langoustine recipe starts with thawing (if necessary) and rinsing. When cooked in the shell, the innards are not removed; when completely cleaned, the shell is removed without the tail, and the intestines are removed.
The main difference between the recipes is the lobster marinade. The classic marinade recipe includes olive oil, lime or lemon juice, salt, pepper and herbs.
In addition to the classic one, we offer 3 more recipes:
The marinated langoustines are placed on the grill and fried for a maximum of 7 minutes (usually less) on both sides. They should be served hot and eaten immediately to get maximum pleasure from the dish.
To prepare aesthetically pleasing and tasty lobsters, follow a few simple recommendations:
Season finished fried langoustines with lime or lemon juice, or use sauces.
Seafood is valued for its unique and piquant taste, special aroma, beneficial properties, as well as a variety of forms that can be presented at a festive buffet or simply served at a family dinner. It is most common to cook shrimp, so few people know how to properly fry langoustines in a frying pan. This type of mollusk is distinguished by its large size, specific smell and appetizing taste. To bake such a delicious dish, you need to take into account the nuances of preparing the product, the use of suitable ingredients, and most importantly, the cooking time of the appetizer, which will determine the juiciness and doneness of the langoustine.
Before baking any seafood, it must be properly prepared. If it is not possible to purchase a fresh or chilled product, then frozen is also quite suitable. To begin with, large shellfish should be slightly defrosted at room conditions. Then the langoustines are rinsed in running water and left in a colander for a few minutes so that excess liquid can drain.
Typically, such seafood is sold in a state of semi-preparedness, which should be indicated by a reddish color. It appears when scalded with boiling water or another heat treatment procedure.
Advice! In the case when the “shrimp” are completely raw, it is recommended to boil them before starting to fry.
You can also increase the cooking time by ten minutes or simply blanch the langoustines in a frying pan. Before frying this type of shellfish, only the legs should be removed, but some housewives also remove the head. But it is recommended to leave the animal’s shell, otherwise the taste of the meat will lose its characteristics, and the fillet itself will become dry. Some recipes indicate that each seafood should be cut with a sharp knife, but not completely, but only lengthwise - on top of the chitinous layer. This manipulation makes it easy to reach the animal’s esophagus, and also contributes to stronger and faster marinating.
The marinade should always contain a product with sourness, for example, vinegar, lime, lemon or soy sauce, which helps neutralize the specific smell of langoustine. Also, garlic, herbs, adjika and even honey are often used as accompanying ingredients.
A simple recipe for cooking large shrimp is to bake them in a frying pan with a minimum amount of ingredients used.
Boil raw shellfish in a saucepan with plenty of water for about ten minutes, let them cool and drain off the liquid. Remove the paws and place them in the shell on hot olive oil in a thick frying pan. Add spices to taste, and before turning the carcasses over, fry them for about two minutes over medium heat. On the other hand, the seafood is cooked for the same time, after which thinly sliced quarter-lime slices are added to it and 40 ml of hot water is poured in. The dish is stewed for about five more minutes, then the langoustines are left to absorb the juice for a while.
The appetizer should be served warm, combined with boiled rice, edible seaweed or a spicy sauce.
Fried or baked clams can be prepared in the oven. Their meat becomes more tender with this method.
For one serving you will need:
Remove the head, legs and esophagus. Grease a baking sheet with vegetable fat or cover it with foil, place the “shrimp” on it, previously salted, peppered and sprinkled with olive oil. Place chopped herbs on top and place the baking sheet in the preheated oven. You need to fry for no more than twelve minutes, then transfer the product to a plate, sprinkle with lemon juice and garnish with citrus slices.
Seafood can be fried over coals, turning shellfish into kebab, which will have a pleasant smoky smell and original taste.
Grilling Ingredients:
To prepare the marinade, place one tablespoon of honey, one teaspoon of adjika, several large spoons of soy sauce and olive oil in a container. After thorough mixing, add the juice of half a lemon and the same amount of liquid lime ingredient, as well as spices, dried basil and finely chopped herbs. Having received a homogeneous mass, place the langoustines in it, leaving to infuse for 1-2 hours. Afterwards, it is necessary to properly prepare the coals, which should not burn too much. We fix the shellfish on the grill and fry, turning them over periodically. During the process, they need to be constantly watered with the remaining marinade.
To prepare langoustines in garlic sauce, take:
The first step is to fry slices of peeled and chopped garlic. They are placed in oil heated in a frying pan and cooked for about a minute. Place the prepared carcasses in the same frying pan and bake for two minutes from each barrel at a moderate temperature. Afterwards, pour boiling water over the dish, sprinkle with salt and cover with a lid. Simmer for two minutes, then add the citrus mugs and cover the pan again. Turn off the heat and let the langoustines brew. It is recommended to serve this appetizer with a glass of white wine.
In addition to traditional methods of preparing shellfish, there are exquisite methods and recipes that can please even gourmets.
Tender langoustines can not only be fried, but also smoked. To do this, they are cleared of the shell and legs, leaving the tail and head. Each carcass is strung on wooden skewers, previously soaked in beer or wine.
Advice! It is necessary to leave a small distance between the shellfish so that they can be better smoked.
Large “shrimp” should be cooked over smoke for about ten minutes, suspended over coals covered with wood shavings. It is recommended to consume this snack with a sauce of yogurt, white horseradish seasoning, spices and lemon juice, serving it with intoxicating drinks.
It is also delicious to bake langoustines with octopus fillet, herbs and vegetables.
Frying seafood is quite easy if you know the specifics of their preparation and the cooking process itself, and also choose recipes that do not require a wide variety of ingredients. You can surprise guests with an appetizer of savory shellfish or arrange a family dinner with a mouth-watering delicacy without much expense, and most importantly, effort.
Anyone who loves seafood has probably tried many dishes made from them. And if you want to cook something new, then use langoustines as the main ingredient.
Langoustines are representatives of crustaceans and relatives of lobsters, having an external resemblance to lobsters and very similar to shrimp, only with claws like crayfish. The size can vary from 10-15 centimeters to 20-25. Langoustines live in the salt water of oceans and seas and are considered an exquisite delicacy, therefore they are highly valued all over the world. The taste is pleasant, slightly sweet, the meat is very tender.
Langoustines contain many useful substances, such as protein, phosphorus, zinc, potassium, selenium, sodium, magnesium, iron, manganese, iodine, calcium, copper, vitamins PP, A and group B. The calorie content of 100 grams of such seafood is only about 90-110 kilocalories.
Important: langoustines are considered an allergenic product, so you should exercise caution. They also contain cholesterol, so elderly people and people suffering from atherosclerosis should not consume them in large quantities.
Unfortunately, langoustines arrive in most regions frozen, since without water they quickly die and begin to deteriorate. And after freezing, the structure of the meat is disrupted, it becomes less tender, so the best option is fresh seafood.
Pay attention to the sizes. Medium individuals are about 12-15 centimeters in size, large ones are about 20-25, and they, accordingly, are more expensive. An unpleasant odor emanating from the area between the shell and the bend of the tail should alert you. If the langoustine smells strongly of fish, it's probably not fresh.
How to cook delicious langoustines? Below are some interesting dishes.
Langoustines can be fried in a frying pan and they will turn out very tasty. Here's what you'll need:
Preparation:
If you prefer tasty and sophisticated dishes, try making risotto. To do this, prepare:
Preparation:
On a picnic or outdoor recreation, you can cook langoustines on the grill. To do this you need:
Instructions:
A few tips on how to properly prepare and eat langoustines:
Take the recipes suggested above and be sure to pamper yourself, your family or guests with langoustine dishes!
