Langoustine recipes for cooking in a pan. How to cook langoustines correctly and how much: simple recipes

They belong to the decapod crustaceans. These marine life have a strong bright orange or pink strong shell, and their size is from 15 to 25 centimeters. Thin, oblong claws in the form of rings are a distinctive feature of langoustines. They also have ten legs and thin long claws, and the dorsal shell is also pointed downwards.

There are langoustines in the waters of the Atlantic, the Mediterranean and the North Sea. They live on soft areas of the bottom at a depth of 45-250 meters, dig caves, and leave their dwelling only at night, going in search of food. More langoustines are bred and caught in Norway.

Butchering the beautiful claws of the langoustine is pointless, since the meat is in the tail.

How to choose

The langoustines entering the shelves of modern seafood stores can be divided into two types: medium langoustine (about twelve centimeters) and large (up to twenty-five). During the transportation of these crustaceans, certain difficulties often arise, because they are not able to exist without water. Yes, and freezing langoustines is undesirable, since when frozen, their meat becomes very loose and loses most of its wonderful taste. But on sale there are frozen and boiled langoustines.

When choosing seafood, you need to determine its quality by smell. The absence of the characteristic smell of fish in the fold between the tail and the shell indicates freshness. High-quality langoustine meat, located in the tail, has a very refined, slightly sweet and delicate taste.

How to store

It is best to cook langoustines immediately after purchase. But if you bought frozen seafood, then you can still store it in the freezer by placing it in a plastic bag.

Reflection in culture

This crustacean has many names. In European countries, langoustine bears the name Norwegian lobster, in Italy it is called " scampi", on the British islands - Dublin shrimp.

Calorie content of langoustines

Low and only 98 acal, this makes it possible to use them during a variety of diets and include them in a healthy diet menu.

Nutritional value per 100 grams:

Useful properties of langoustines

Composition and presence of nutrients

The composition of langoustine meat contains a large amount of useful substances. It is a natural source of fats, proteins and a whole list of useful elements, such as: phosphorus, iron, zinc, selenium. One hundred grams of the product contains 33% of the daily norm of copper and iodine, 20% magnesium, 10% calcium.

Useful and medicinal properties

A wonderful combination of elements in langoustine meat keeps hair and skin healthy, strengthens bones, and improves eyesight. Regular consumption of langoustines improves metabolism and contributes to the efficient functioning of the brain. Also, the meat of these crustaceans has a beneficial effect on the circulatory system and is a wonderful antidepressant.

In langoustines, as in all seafood, fatty acids, quickly digestible proteins, macro and microelements are contained. Seafood is much healthier and more nutritious than meat products. By including langoustines in the diet, you can significantly increase immunity. Copper, potassium, zinc prevent premature aging. Phosphorus stimulates brain activity.

Scientists have determined that people who include seafood in their diet, in particular langoustines, are much less likely to suffer from all kinds of diseases, since these products are easily digested and saturate the human body with minerals. Langoustines, like all other marine inhabitants, due to the rich mineral environment, create deposits of minerals in their body in the form of organic compounds, which are so necessary in the treatment of diseases.

In cooking

Due to their delicate, delicate taste, langoustines confidently occupy one of the first places in the list of seafood delicacies. Meat must be sought in the tail, not in the claws. This crustacean becomes a culinary dish through three stages: boiling, cleaning and taking out meat, cooking and serving.

Before cleaning, it is necessary to place the langoustines in a batch of 10 pieces in boiling water for about thirty seconds. You should be very careful not to overexpose the crustaceans in boiling water, as after digestion, they become tough. It is important to note that the color of langoustines does not change during cooking.

The second stage of preparation should be started almost immediately after cooking. The head is carefully separated from the body, the shell is split with the blunt side of the knife and the meat is squeezed out of the tail. Claws, heads and shells can be saved and used for sauce or broth, because they are very fragrant.

Langoustines are also served boiled whole, with lettuce, lemon, olives, grilled, pre-greasing the boiled meat with butter with mint and basil. They are also included in various dishes. This seafood is known all over the world: the Spaniards cook with langoustines paella, Italians - ravioli and risotto, French people orthotic soup, the Japanese fry meat in an airy batter, and the Chinese and Vietnamese often use langoustines instead of shrimp.

In cosmetology

The meat of langoustines will be useful for those who are struggling with being overweight. The high protein content perfectly satisfies the appetite, and the low calorie content allows you to include crustaceans in diets with calorie counts.

Dangerous properties of langoustines

You should refrain from eating langoustine meat with individual intolerance and possible allergic manifestations. Even nutritionists advise not to get involved in seafood and recommend eating them no more than twice a week.

It is also contraindicated to eat langoustine meat in the diet for people with chronic heart and vascular disease. Also, do not eat the head of langoustine, as it contains cholesterol.

In the video, Chinese chef Ching-He Huang will tell you how to cook langoustines with vegetables, based on the best traditions of Chinese philosophy.

Sea delicacies are very healthy and have an exquisite taste. One of the most delicious langoustines are rightfully considered - the closest relatives of lobsters, crustaceans, which differ from them in more compact sizes. We will tell you in this article how to choose the right and deliciously cook langoustines.

How to choose?

An important condition for preparing a delicious dish is the presence of fresh and high-quality langoustines. Their delicacy taste will be delicate, delicate and will pleasantly surprise relatives and guests, but on one condition - the product must be fresh. Langoustines that have been improperly stored or transported, as well as marine life with an expired shelf life, are characterized by heterogeneous meat, exfoliating and falling apart when cooked. Ready-made dishes from it are bitter and have an unpleasant odor.

If you live in regions where lobsters are harvested, there will be no problems with buying fresh marine life. They are sold from large aquariums.

When choosing a live langoustine, remember that the crustacean must be quite active. If the individual almost does not move, then it is on the verge of death and it is not worth buying.

But most Russians do not have the opportunity to buy fresh, recently caught langoustines. Therefore, you will have to be content with frozen foods. They are of two types - frozen boiled and frozen raw.

Freezing is not considered the best option for preserving langoustines. Culinary experts say that when meat is frozen, it loses the lion's share of tenderness and sophistication, and along with this, some nutrients and vitamins are lost.

But the inhabitants of the central regions of Russia have no choice.

When choosing langoustines, pay attention to the following points.

Shell. In fresh langoustine, it is rich pink, without spots, moderately shiny. Even if the product is frozen, the shell should not be coated or stained.
Smell. Take the langoustine in your hands and smell it. This crustacean, when fresh, has a subtle, salty smell of the sea inherent in seafood. He is pleasant. Stale spiny lobster has a pronounced smell of "mud". Between the fold of the tail and the lower border of the shell there is a zone in which the smell of fish and the sea should not be. But only in fresh langoustine. An expired or poor-quality product will exude a not very pleasant “aroma” over the entire area.
Eyes quality and fresh langoustines are black and shiny. They are never coated and give off a blue color.
Pose. The langoustines, frozen in an extended position, died before they were put on the counter. You can't buy or eat them. In a fresh crustacean, the tail is always tucked inward.
Size. In Russia, you can buy two types of product - large and medium langoustines. Large ones reach 25 centimeters in length. Medium - 12 centimeters. Take any. Do not assume that size affects the taste of meat. Both large and medium-sized individuals have equally tender meat.
Package. The packaging of frozen langoustines should not be damaged, wrinkled, deformed, or opened. The expiration date must not be expired.
Quality. Ask the seller to show the quality certificate for the product. If langoustines were caught in ecologically clean areas of the sea, not poisoned by oil products and radioactive substances, such a certificate must be. This is your safety. You shouldn't neglect it.

Seafood preparation

Before cooking langoustines, carcasses should be properly processed. If live crustaceans are bought, they are washed and thrown into boiling salted water for literally 5-7 minutes. This time will be quite enough for the shell to be easily removed from the crustaceans. Only the tail part is used for food, as with shrimp, and therefore the extracted meat can be baked, stewed, fried, grilled, whatever your heart desires.

Frozen langoustine requires more careful preparation. To begin with, the product should be removed from the freezer and left in the refrigerator for several hours. Sharp extreme defrosting in the microwave or warm water, and even at normal room temperature, can destroy the delicate texture of the meat. Therefore, it is customary to defrost langoustines smoothly, gradually. After 4-5 hours, crustaceans are transferred from the refrigerator to the kitchen table, where they are thawed already at room temperature for another 2-3 hours.

Be sure to wash the product before cooking. This must be done under running water.

Further preparation will depend on how you plan to cook the delicacy: if you cook, then feel free to throw it into boiling salted water for 10-12 minutes; if frying or grilling - throw in boiling water for 3-4 minutes. After that, the langoustines need to be cleaned.

Proper cleaning involves removing the head (be sure to hold the tail with one hand), opening and removing the shell, removing the legs and intestines. Cleaning this crustacean is no more difficult than cleaning shrimp. Cut meat without a head and shell can be used for further culinary research.

The pre-cooking step can be avoided if you bought langoustines that have been frozen already cooked. Such a product is thawed according to the rules of gradual and gentle defrosting described above, and then immediately cleaned and prepared according to the selected recipe.

To remove the shell or not is a moot point. Some chefs recommend cooking langoustines in shell, believing that this way they retain more juices and flavor, others strongly advise removing the shell. Both methods are perfectly acceptable. But in any case, you need to remove the head, because it contains a large amount of cholesterol.

A specially prepared marinade will help to give the langoustines a special taste and aroma, it is beneficial to emphasize the delicate texture of the meat, which can also be used to process crustaceans before cooking, in which, in fact, you can cook them.

How to marinate?

If a decision is made to pickle langoustines before cooking, you will have to prepare especially for this process. With a sharp knife, the head and claws are removed. The shell is opened with a knife along the length to a shallow depth. Then, with your fingers, you should carefully remove the esophagus of the marine life with its contents. It is imperative to clean the crustacean: firstly, you don’t need the esophagus with the waste products of the marine life, it will add bitterness, and, secondly, the opened shell ensures that the product is well marinated.

Marinade can be prepared by anyone, to which the soul lies more. Most often, lemon or wine marinades, as well as garlic, are used to prepare langoustines.

Garlic marinade. Finely chop a few cloves of garlic with a sharp knife (the amount depends on how much the eaters like garlic and the garlic flavor in the finished dish). Put the garlic in a bowl, add a little olive oil, salt and pepper. In this mixture, you need to withstand the crustaceans for 30-40 minutes (an hour can be). Then they can be taken out and fried or grilled.
Lemon marinade. You will need a third of a medium-sized lemon, a few peas of allspice, one bay leaf, salt and cloves. All of the above is put in a small saucepan with 2-3 glasses of water and put on the stove. As soon as the fragrant liquid boils, crustaceans are placed in it and boiled for about a quarter of an hour. You can remove the marinade from the heat and cool, and then put peeled or unpeeled marine life into it and leave to marinate for 1-2 hours.
Wine marinade. For this marinade you will need a glass of dry white wine, cloves, salt, allspice. Mix everything with enameled dishes and put langoustines with opened shells in the marinade. For 1.5-2 hours spent in such a marinade, crustaceans will acquire a wonderful aroma.

When might you need a marinade? The situations may be different. Some people like to cook langoustines in the marinade, others use the marinade only at the preparatory stage. But before frying or baking, as well as before grilling, it is still advisable to marinate marine life, even if a “minimum set” is chosen for this - pepper and salt.

cooking recipes

There are many ways to cook and serve langoustines deliciously and beautifully. For most recipes, it doesn't matter if you purchased fresh or frozen crustacean. Most of the recipes are “quick”, because langoustines do not require long-term heat treatment. Langoustines can be cooked on the grill, you can cook on fire, fry in a pan, on coals and on a grill. Very good at home langoustines baked in the oven. Both shrimps and langoustines are good in batter. Some even adapted to cook a delicacy in a slow cooker. Let's take a step-by-step look at some of the most interesting ways to cook these crustaceans.

You can get acquainted with the secrets of preparing and cooking delicious langoustines in garlic sauce in the next video.

Grilled

Grilled langoustines will be an excellent weekend dish, they can be cooked in a friendly atmosphere, together with the guests who have come "with a glass of tea" and an entertaining conversation. This will not require much effort, especially if the hostess has prepared the crustaceans for grilling in advance.

Preparation will consist in preparing a marinade, without which the grilled marine life will not be as tender and tasty as both the hosts and guests would like. Choose from any of the marinades listed above, or make your favorite Italian marinade for grilled seafood - olive oil, pepper, cloves, a grated piece of ginger root.
Put the unpeeled langoustines in the shell into the marinade, having previously opened the shells with a knife to remove the esophagus. Heads can be left.
After the marine life has spent an hour and a half in the marinade, carefully place them on a grill pan or wire rack along with lemon halves and garlic cloves.
Cook for 3-4 minutes on each side. If the langoustines are large, then the cooking time should be increased by about 2 minutes for each side.

Serve hot, with sauce (any to your taste).

in a frying pan

Sautéed langoustines are a great way to make this gourmet delicacy at home. It's done quickly and looks amazing. Fried langoustines are served with any side dish, but the combination of rice and vegetables seems to be the most beneficial.

To fry langoustines correctly, you will need:

fresh or frozen langoustines,
half a lemon or lime
two cloves of garlic
olive oil (a third of a glass),
any spices you like.

The cooking time is about 10 minutes.

Step-by-step instruction.

Thawed or fresh langoustines need to be cleaned: remove the legs, head, and it is better to leave the shell.
For half an hour, you need to put the carcasses in olive oil with the rest of the ingredients added.
Then you can start frying.

Try doing this in a large cast iron skillet, Teflon coatings are not exactly what you need for cooking seafood.

Toss a few garlic cloves into the hot oil in a frying pan. Put the carcasses, and fry over medium heat for 2-3 minutes on each side. Ideally, a nice crispy crust should appear during this time.
Throw a few thin slices of lime or lemon into the pan, add 50 ml of water.
As soon as the water boils, the pan is turned off, but do not rush to remove the crustaceans from it - let it brew a little so that the meat inside is completely cooked and also saturated with aromas.

After five minutes, you can put the delicacy on a large dish and serve with a portioned side dish.

It is very tasty to serve seaweed with fried langoustines.

In the oven

Langoustines in the oven can be cooked with or without sauce. It all depends on what dish and for what occasion you want to get the output.

To make langoustines baked with cheese sauce, need to:

Lightly boil raw carcasses, free them from the shell.
Fold the crustacean meat into a container, pour a small amount of cream, salt and add finely chopped greens. Top with grated hard cheese.
Bake the dish for about 20-25 minutes.

Look very elegant marinated langoustines on skewers.

To do this, put the marinated marine life on wooden skewers, generously grease with olive oil or odorless sunflower oil.
Line a baking sheet with foil and arrange the skewers so that the crustaceans are roasted by weight.
The temperature in the oven is 220 degrees.
After 10 minutes of normal roasting, switch to grill mode and hold the langoustines for about 10 more minutes.

The dish should be served hot, with sauces and a vegetable side dish.

If the ready-made baked or boiled langoustines have already cooled down, leave them for making salads and cold appetizers.

Anyone who loves seafood, probably managed to try a lot of dishes from them. And if you want to cook something new, then use langoustines as the main ingredient.

What is it, what is useful?

Langoustines are representatives of crustaceans and relatives of lobsters, having an outward 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 the oceans and seas and are considered an exquisite delicacy, therefore they are very much appreciated all over the world. The taste is pleasant, slightly sweet, the meat is very tender.

The composition of langoustines includes 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.

Consider the main useful properties:

It is an excellent source of iodine, which is essential for the thyroid gland.
The product helps to normalize metabolic processes.
Regular use improves the functioning of the nervous system.
The protein included in the composition is the basis of new cells and the key to healthy and strong muscles.
Langoustines are useful for blood vessels and the heart, as they help strengthen them.
The calcium contained here will help maintain bone density.
Phosphorus is essential for the smooth functioning of the brain.
With regular use, the endocrine system improves.
The product provides immunity strengthening.
Langoustines slow down the processes of aging and tissue oxidation.
Zinc has anti-inflammatory properties.

Important: langoustines are considered an allergenic product, so you should be careful. They also contain cholesterol, so you should not use them in large quantities for the elderly and people suffering from atherosclerosis.

How to choose?

Unfortunately, in most regions, langoustines get frozen, because without water they quickly die and begin to deteriorate. And after freezing, the structure of the meat is broken, it becomes less tender, so the best option is fresh seafood.

Pay attention to the sizes. Medium individuals have a size of about 12-15 centimeters, large - about 20-25, and, accordingly, they are more expensive. An unpleasant odor emanating from the area between the shell and the fold of the tail should alert. If the langoustine smells strongly of fish, it is probably stale.

What to cook?

How to cook delicious langoustines? Below are some interesting dishes.

fried

Langoustines can be fried in a pan, and they will turn out very tasty. Here's what you'll need:

500 g of langoustines;
half a lemon;
bunch of parsley;
two cloves of garlic;
salt;
olive oil or butter.

Cooking:

Take care of the langoustines. For each marine life, separate the shell with the head so that only the tail remains. Slightly incise it from the inside to remove the inedible part of the digestive tract. Also clean all seafood.
Prepare the marinade: after cleaning, chop the garlic in any way, mix with the juice squeezed from half a lemon, finely chopped herbs and salt. Put the tails of langoustines into this mixture, mix, leave to marinate for an hour.
In a frying pan, heat the oil well and fry the langoustines over medium heat for just a couple of minutes until golden. You can serve them with rice or salad.

Risotto

If you prefer tasty and gourmet dishes, try making risotto. To do this, prepare:

200 g of rice (preferably arborio);
10-15 langoustines;
leek head;
stalk of celery;
a glass of white wine;
three st. l. olive oil;
a bunch of dill;
half tsp turmeric;
10 g butter;
tsp salt (preferably sea).

Cooking:

In langoustines, you need to cut off the tails, clean them from the shells, taking out only the meat (the intestines are removed using a longitudinal incision).
Rinse all the remaining parts (heads, claws, shells), put in a saucepan or thick-bottomed saucepan, add butter, knead everything with a spoon or spatula. Pour half a glass of wine, add turmeric and simmer the broth for twenty minutes over low heat. When it cools down, strain it.
Cut the onion into thin half rings, or rub the celery on a medium grater, or cut into thin strips. In the same saucepan, heat the olive oil, fry the celery and onion until soft, and then spread the rice.
When the rice absorbs the oil and swells a little, add the remaining half glass of wine, wait for it to evaporate. Then start gradually pouring in the broth.
Boil the rice for about twenty minutes, and a couple of minutes before cooking, add the langoustine tails and finely chopped dill.

Skewer of langoustines

On a picnic or outdoor recreation, you can cook langoustines on the grill. For this you need:

1 kg of langoustines;
half a lemon;
a little dill and parsley;
ground pepper;
three cloves of garlic;
three st. l. olive oil;
salt.

Instruction:

First you need to prepare the langoustines by separating the tails, as well as freeing them from the intestines. The shells are removed.
Make a seafood marinade. Squeeze the juice from the lemon, chop the greens after washing, peel the garlic and pass through a press or rub. Mix all these ingredients, add salt, oil and pepper.
Pour the marinade over the peeled langoustines and leave in it for an hour to soak.
String langoustines on thin wooden skewers pre-moistened with water.
Hot coals should remain in the grill, and seafood should be cooked on them for literally two to three minutes so that the meat remains tender.

A few tips on the proper preparation and use of langoustines:

Do not cook langoustines for more than 30 seconds, as with prolonged heat treatment, the meat loses its tenderness and becomes dense, “rubber”.
It is best to start cooking immediately after purchasing seafood.
The edible part is the tail, and that is what should be eaten. The shell contains the digestive tract, in which the food consumed by the marine life remains, so this part should not be eaten. It makes no sense to cut the claws either: they have negligible pulp.
Inedible claws and heads can be used to make broths, sauces, and soups, so don't rush to throw them away.

Take on board the recipes suggested above and be sure to treat yourself, family or guests with langoustine dishes!

They will help in the best way to apply in cooking such a delicacy product as langoustines, recipes for cooking crustaceans and tips on improving their already ideal qualities. It is important in the cooking process not only not to spoil the taste of the product, but also to increase its juiciness, tenderness and sophistication.

How to cook langoustines?

Looking for options on how to cook langoustines, everyone selects recipes primarily according to individual preferences and needs.

The most popular are frying in a pan or grill in oil or batter, baking in the oven or simply boiling with all kinds of flavors or with a minimum set of spices.
Snack dishes from langoustines, decorated in the form of salads, pasta with sauce with cream and crustaceans, fragrant and delicious soup with large delicacy shrimps are always relevant.
When preparing whole langoustines, one should be aware of the presence of an intestinal vein, which is preferably removed before serving or during the execution of the recipe.

How to clean langoustines?

For the first time holding langoustines in your hands, how to cook and how to prepare for cooking are the first questions that an inexperienced cook has. Depending on which recipe is chosen, the crustacean carcasses are left as is or pre-cleaned.

When using whole langoustines, only the intestinal vein is removed. To do this, an incision is made along the back of the shell with scissors, and the dark intestine is carefully removed.
To get a clean, delicious crustacean pulp, the head is first torn off, the shell is cut along the entire length and carefully removed by pulling the tail. The tail can be left for which the shell is cut over the last segment in a circle.
An incision is made along the back with a knife or scissors and the intestinal vein is pulled out.

Langoustines fried with garlic

Fried langoustines with garlic, herbs and dry aromatic herbs: basil, rosemary conquer the ideal taste of the eaters. Ideally, crustaceans are marinated and fried whole in their shells, with only the intestinal vein cut out, which makes the meat inside especially juicy. The dish is served with white wine or a glass of beer.

Ingredients:

langoustines - 10 pcs.;
garlic - 3-4 cloves;
parsley - 0.5 bunch;
hot pepper - ¼ pcs.;
lemon - 0.5 pcs.;
paprika, basil and rosemary - 1 teaspoon each;
salt and pepper;
olive oil and vegetable oil - 1 tbsp. spoon.

Cooking

Mix chopped parsley, garlic, lemon zest and juice, chopped hot pepper, salt, pepper, paprika, rosemary and basil.
Add vegetable and olive oil, mix.
Pour prepared crustaceans with marinade, let marinate.
Fry langoustines in a pan with garlic, pouring marinade for 1-2 minutes on each side.

Salad with langoustines

Looking for options according to which you can make a salad with langoustines, the recipes impress with the variety of all kinds of combinations of seafood with vegetables, exotic or more affordable fruits, herbs, eggs and dressing. Individuals are often boiled or fried and added to the salad in a purified form or, leaving only the tail.

Ingredients:

peeled langoustines - 300 g;
cherry - 5 pcs.;
quail eggs - 4-5 pcs.;
avocado - 0.5 pcs.;
lettuce - 1 bunch;
arugula - 0.5 bunch;
frying oil - 40 g;
olive oil - 2 tbsp. spoons;
white wine vinegar - 1 teaspoon;
salt pepper.

Cooking

Peeled langoustines are fried in oil.
Lettuce leaves and arugula are laid on the dish.
Sliced tomatoes and avocado pulp, boiled egg halves, langoustines are placed on top.
Mix olive oil, vinegar, salt and pepper, pour dressing over salad and serve.

How to cook langoustines?

The following recipe is for those who do not know how and how much to cook langoustines, so as not to turn the delicacy into a tasteless substance, preserve the juiciness of the meat and skillfully emphasize its sophistication. Boiled seafood can be used for salad or served on its own with sauce or under orange, lemon juice.

Ingredients:

langoustines - 8 pcs.;
laurel - 5 pcs.;
allspice - 4-5 pcs.;
ground pepper mixture - 1 teaspoon;
water - 2 l;
salt - 4 teaspoons;
hot pepper - 1-2 pcs.

Cooking

The water is brought to a boil.
Add salt, laurel, peppercorns and ground mixture.
Throw chili pods and langoustines into the pan.
The boiled-frozen product is heated to a boil, and the fresh-frozen product is boiled, depending on the size, for 3-5 minutes.
Boiled langoustines - cooking recipes that require carcasses to cool in broth, so that the meat is saturated with the aroma of spices and remains juicy.

Oven langoustines - recipe

They always impress with the taste of langoustines, the recipes for which involve baking individuals in the oven on a baking sheet. The use of marinade will ensure that the carcasses are enveloped in a piquant oily film, which will contribute to an appetizing blush and at the same time preserve the natural juiciness inside.

Ingredients:

langoustines - 8 pcs.;
garlic - 2-3 cloves;
olive oil - 3 tbsp. spoons;
soy sauce and lemon juice - 1 tbsp. spoon

cilantro, salt, pepper.

Cooking

Soy sauce, lemon juice, garlic, salt, pepper, cilantro or parsley are added to the oil.
Marinated in the resulting mixture carcasses of langoustines, after removing the intestinal vein.
Bake langoustines in the oven on a baking sheet on parchment at 220 degrees for 10 minutes.

Langoustines in batter - recipe

Battered langoustines, the recipes for which may differ in the composition of the latter, are an ideal appetizer to serve with or any other to choose from. A glass of white wine is served separately. Instead of regular water for batter, ideally, it is better to use highly carbonated mineral or light beer.

Ingredients:

langoustines - 8 pcs.;
flour - 180 g;
starch - 120 g;
water - 180 ml;
egg - 1 pc.;
baking powder - 1 teaspoon;
vegetable oil - 250 ml;
flour for breading;
salt pepper.

Cooking

Langoustines are cleaned from the head, shell and intestines, leaving the tails.
Season the shellfish meat with salt and pepper.
Mix starch, flour, baking powder, salt, pepper, egg and water.
Carcasses are breaded in flour, dipped in batter, transferred to heated oil.
Fried langoustines in batter on both sides.

How to cook langoustines in soy sauce?

Langoustines, the recipes for which are supposed to be followed by languishing in soy sauce, acquire not only a spicy taste, but also an appetizing rich color. Additionally, you can add teriyaki or a little honey to the gravy, season it with garlic and aromatic herbs.

Ingredients:

langoustines - 10 pcs.;
soy sauce - 4 tbsp. spoons;
garlic - 2 cloves;
olive oil - 40 ml;
salt, pepper, parsley.

Cooking

Langoustines are prepared by removing the esophagus.
Add a little salt, pepper, chopped garlic and soy sauce, mix, leave for 2 hours.
Spread the carcasses in heated oil, fry on one side.
Pour in the soy sauce left after marinating.
Cook langoustines in soy sauce for another 3 minutes.

Soup from langoustines - recipe

Soup from langoustines is an exquisite hot dish for seafood lovers, cooked on a tomato base with the addition of mussels in shells or other seafood. Instead of tomatoes canned in their juice, you can use fresh, chopped to a state of puree, after removing the skin from the fruit.

Ingredients:

langoustines - 0.5 kg;
mussels - 300 g;
tomatoes canned in their juice - 500 g;
potatoes - 200 g;
cherry - 150 g;
onion - 100 g;
butter - 50 g;
salt pepper.

Cooking

Boil chopped potatoes in water until tender.
Add crushed tomatoes in a blender in their juice.
After 10 minutes, lay mussels fried in oil with onions, cherry halves.
Season the soup with salt, pepper, add langoustines and cook for another 10 minutes.

Langoustines in a creamy garlic sauce

You can cook langoustines at home in a purified form not only by simple frying or boiling. Seafood perfectly reveals its delicious taste when stewed in Cream, you can take medium fat content or replace them with non-acidic liquid sour cream.

Ingredients:

langoustines - 1 kg;
cream - 300 ml;
garlic - 2-3 cloves;
parsley - 1 bunch;
butter - 50 g;
salt pepper.

Cooking

Peeled langoustines with chopped garlic are fried in butter.
Add cream, salt, pepper, warm for three minutes.
Add parsley and after a minute remove the container from the stove.

Pasta with langoustines

A hearty and nutritious independent dish for a family dinner is pasta with langoustines in a creamy sauce. Seafood in this case is cleaned of heads and shells, leaving only tails if desired. In addition to onions and garlic, celery stalks, sautéed fragrant carrot roots, and parsley can be added to the gravy.

Ingredients:

langoustines - 400 g;
pasta - 250 g;
onions - 2 pcs.;
cream - 400 ml;
garlic - 2 cloves;
flour - 2 teaspoons;
butter - 50 g;
basil and parsley - 0.5 bunch each;
parmesan - 40 g;
salt, pepper, Italian herbs.

Cooking

Fry onion and garlic in oil.
Add flour, after a minute peeled langoustines and cream.
Season the sauce to taste with salt, pepper, herbs, stew for 5 minutes, adding parsley and basil at the end.
Serve langoustines with cream with boiled pasta and parmesan.

Grilled langoustines

Grilled langoustines, in addition to appetizing ruddy, acquire a unique smoky flavor. Ready appetizer can be served with your favorite sauce. A mixture of mayonnaise, parsley, garlic and lemon zest is especially harmonious. Additionally, the finished dish is watered with lemon or orange juice.

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.

Langoustines with rosemary

This is perhaps the easiest recipe for Norwegian lobster, which means that anyone can handle it. So, read about how to cook langoustines in the oven:

Take a few fresh lobsters and cut them along the backbone with a sharp knife without cutting them all the way through.
Spread the shell apart, salt and pepper the meat.
Cover a baking sheet with foil, put the langoustines on it, sprinkle them with sprigs of fresh rosemary and drizzle with olive oil.
The dish is baked in the oven under the grill for about ten minutes.

Put the baked crustaceans on a dish, sprinkle them with lemon juice and olive oil. Serve the lobsters still hot, garnishing with lemon slices.

Norwegian lobsters can be cooked not only as a main course, but also as exotic as these crustaceans look, they, in fact, can easily replace shrimp, which are familiar to Russians. How to cook langoustines:

Defrost the crustaceans (the more the better) at room temperature and then rinse in cold water.
With a sharp knife or kitchen scissors, make cuts on the abdomens without reaching the end.
Brush the meat with a pastry brush.
Sprinkle generously with fresh herbs and drizzle with olive oil.

Roast the lobsters in a preheated oven until their meat turns white. This will take 10-15 minutes. After that, drizzle the Norwegian lobsters with lemon juice and serve immediately with chilled drinks at the table.

Fried langoustines with garlic and parsley

Prepare the original dish according to the recipe below. We are sure that you will appreciate its taste and ease of preparation.

Defrost pieces of 15 lobsters, clean them from the shell, remove the head and intestines.
For the sauce, finely chop the parsley, garlic and hot peppers. Mix greens with lemon juice and salt.
Dip the prepared lobsters into the sauce and let marinate for half an hour.
At this time, you can prepare a salad, with which I will serve langoustines.
How to cook? It won't take long to fry prepared meat. It is enough to hold it in a heated pan for several minutes on one side and a few on the other.

Salad with daikon and langoustines

Take on board another exotic salad and surprise your friends or relatives with a new taste:

langoustine soup

Even a novice hostess will cope with the preparation of this light and fragrant soup:

Peel half of the fennel, one onion and one carrot and chop with a knife.
Heat two tablespoons of vegetable oil in a saucepan and fry the vegetables until golden brown. At the very end, add two cloves of garlic to them for flavor.
Cut the fillet of two sea bass and the meat of ten langoustines into large pieces and put them in the vegetables.
Pour two liters of water into the pan, add turmeric and cook for ten minutes.
Chop two tomatoes and put them in the soup, add thyme, bay leaf, parsley and 250 ml of dry white wine to taste.
Lower the heat and simmer the soup for another half an hour. After that, grind its contents with a blender, salt and pepper.

Serve the finished puree soup to the table with cream and fresh herbs.

Neapolitan langoustines

Surprise your loved ones with a real Italian dish. How to cook langoustines? Read their recipe:

Defrost the lobsters, rinse them in water and fry in vegetable oil on both sides until cooked.
When the meat is ready, take it out and put it on a plate. Chop the garlic (four cloves) and fry in the remaining oil.
Take 800 grams of fresh tomatoes and chop them with a blender. After that, put the tomato puree to the garlic and continue cooking them together.
Pour 100 grams of dry white wine into a saucepan, add salt and pepper.
When the excess liquid has evaporated, pour 800 grams of cream into the tomatoes and simmer everything together until the sauce thickens.
Put lobsters and chopped greens in a saucepan. When the sauce is hot, serve it with pasta.

Conclusion

We hope you find the information on how to cook langoustines useful. Recipes for simple dishes will help hostesses diversify the menu and make it even more interesting.