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.

Preparation

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.

Fried

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 directly in the shell on hot olive oil in a thick-walled 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:

• three langoustines;
• fresh sprigs of thyme and rosemary;
• olive oil;
• lemon and lime;
• ground black pepper;
• sea ​​or table salt.

Remove the head, legs and esophagus. Grease a baking sheet with vegetable fat or cover it with foil, place “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.

Shashlik

Seafood can be fried over coals, turning shellfish into kebab, which will have a pleasant smoky smell and original taste.

Grilling Ingredients:

• langoustines;
• soy sauce;
• citruses (lime, lemon);
• seasoning for fish;
• honey (not thick);
• olive oil;
• dried basil;
• fresh herbs (cilantro, parsley, dill);
• adjika;
• spices.

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.

With garlic

To prepare langoustines in garlic sauce, take:

• 200 gr. product;
• 4 cloves of garlic;
• 3 mugs of lime;
• 100 ml hot water;
• 1 tbsp. l. vegetable fat;
• 3 pinches of salt.

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.

How else to cook

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, hanging 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 your guests with an appetizer of savory shellfish or arrange a family dinner with an appetizing 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.

What is it, how is it useful?

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.

Let's consider the main useful properties:

• This is an excellent source of iodine, which is needed by the thyroid gland.
• The product helps normalize metabolic processes.
• Regular use improves the functioning of the nervous system.
• The protein contained in the composition is the basis of new cells and the key to healthy and strong muscles.
• Langoustines are good 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 functioning of the endocrine system improves.
• The product strengthens the immune system.
• 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 exercise caution. They also contain cholesterol, so elderly people and people suffering from atherosclerosis should not consume them in large quantities.

How to choose?

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.

What to cook?

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

Fried

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

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

Preparation:

1. Tackle the langoustines. For each sea creature, separate the shell from the head so that only the tail remains. Slightly cut it from the inside to remove the inedible part of the digestive tract. Clean all seafood in the same way.
2. Prepare the marinade: after peeling, chop the garlic in any way, mix with the juice squeezed from half a lemon, finely chopped herbs and salt. Place langoustine tails into this mixture, stir, and leave to marinate for an hour.
3. Heat the oil in a frying pan and fry the langoustines over medium heat for just a couple of minutes until golden brown. You can serve them with rice or salad.

Risotto

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

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

Preparation:

1. The tails of the langoustines need to be cut off, their shells removed, only the meat removed (the intestines are removed using a longitudinal cut).
2. Wash all remaining parts (heads, claws, shells), place in a saucepan or thick-bottomed saucepan, add butter, mash everything with a spoon or spatula. Pour in half a glass of wine, add turmeric and simmer the broth over low heat for twenty minutes. When it cools down, strain it.
3. Cut the onion into thin half rings, grate 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 add the rice.
4. When the rice absorbs the oil and swells a little, add the remaining half glass of wine and wait for it to evaporate. Then start gradually pouring in the broth.
5. Cook the rice for about twenty minutes, and a couple of minutes before it’s ready, add the langoustine tails and finely chopped dill.

Langoustine kebab

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

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

Instructions:

1. First you need to prepare the langoustines by separating the tails and also freeing them from the intestines. The shells are removed.
2. Make a seafood marinade. Squeeze the juice from the lemon, chop the greens after washing, peel the garlic and pass through a press or grate. Mix all these ingredients, add salt, oil and pepper.
3. Pour the marinade over the peeled langoustines and leave in it for an hour to soak.
4. Thread the langoustines onto thin wooden skewers, pre-moistened with water.
5. There should be hot coals left in the grill, and seafood should be cooked on them for just two to three minutes so that the meat remains tender.

A few tips on how to properly prepare and eat langoustines:

• Do not cook langoustines for more than 30 seconds, as with prolonged heat treatment the meat loses its tenderness and becomes dense, “rubbery”.
• 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 sea dweller remains, so this part should not be eaten. There is no point in cutting up the claws: they contain negligible pulp.
• Inedible claws and heads can be used to make broths, sauces and soups, so do not rush to throw them away.

Take the recipes suggested above and be sure to pamper yourself, your family or guests with langoustine dishes!

Langoustines are good both as an independent dish and as an ingredient in salads, soups, and appetizers. They are very easy and quick to deal with, but as with all seafood, there are some rules to follow to prevent the tender meat from turning into something tough and tasteless. We offer proven recipes for preparing langoustines.

Langoustines are the closest relatives of spiny lobsters, smaller in size (15-25 cm), and outwardly more similar to lobsters. This is a real seafood delicacy, and it is valuable - tender, with a delicate taste, low in calories - the meat is only in the tail.

This type of crustacean is served whole boiled; you can use its meat to make soup, salad, paella, risotto, or fry it in batter. In many restaurants, langoustines are served boiled on green salad leaves with olives and lemon slices.

Grilled langoustines

Grilled langoustines are amazingly tasty. We offer a cooking recipe that will allow you to fully reveal the delicate aroma and taste of the meat of these crustaceans.

Ingredients:

• 1-1.5 kg of langoustines;
• half a lime or small lemon;
• 0.5 tsp. ground black pepper;
• 50 ml olive oil (can be replaced with 50 g softened butter);
• 0.5 tsp. salt;
• basil to taste;
• 10 mint leaves.

Preparation:

1. If the langoustines were frozen, defrost them at room temperature.
2. After complete defrosting, clean the carcasses: remove the head, shell, leaving a little on the bottom of the tail.
3. Cut the tail exactly in the middle along its entire length. Inside you will see a thin black vein - this is the intestine, which must be removed.
4. Rub the prepared meat with basil and mint.
5. Add salt, pepper, lemon or lime juice to the oil and mix everything well. Coat the langoustines with this mixture or marinate them in it for about 30 minutes, no more. Tender meat, consisting of protein, will quickly absorb the marinade.
6. Now place on the grill and fry on both sides.
7. The meat of these crustaceans cooks very quickly. It is enough to fry for 1-2 minutes on each side. Ready langoustines should curl into a half ring and become dull and opaque.
8. Serve them immediately, garnishing the dish with lemon slices and fresh salad.

Fried langoustines

The dish turns out very tasty and aromatic, and you can literally prepare it in a hurry.

Ingredients:

• 12 pcs. langoustines;
• 2-4 cloves of garlic (more is possible if you like spicier dishes);
• 1 chili pepper (if you don’t like it spicy, you don’t have to add it);
• olive or other vegetable oil;
• 1 tbsp. l. lemon juice;
• parsley;
• salt to taste.

Preparation:

1. Clean the crustacean carcasses and remove the intestines, rinse and dry.
2. Prepare the sauce: put the garlic through a garlic press, add salt and finely chopped peppers and parsley, add lemon juice and oil. Mix all ingredients thoroughly.
3. Roll the langoustines in the resulting mixture and leave them in it for 30 minutes so that the meat is well marinated.
4. Heat the pan, do not add oil.
5. Place the carcasses on a hot surface and fry for 1 minute on each side.
6. Be careful not to overcook them on the fire, otherwise the meat will become tough and tasteless.
7. Serve hot. The taste of seafood can be complemented with a light salad of avocado, tomatoes, peeled, cut into small cubes and seasoned with lemon juice.

Langoustine salad

This very simple and quickly prepared dish has a very impressive taste that can surprise even gourmets.

Ingredients:

• 30 g parsnips;
• 50 g of curly lettuce leaves (can be replaced with regular lettuce leaves);
• 100 g peeled tomatoes;
• 100 g of sweet pepper (if possible, use vegetables of different colors - then the salad will turn out very bright and colorful);
• 100 g langoustine meat.

Ingredients for marinade:

• 50 g vegetable oil;
• 50 g orange juice;
• rosemary;
• salt and pepper to taste.

Ingredients for salad dressing:

• 50 g vegetable oil;
• 50 g balsamic vinegar (can be replaced with wine vinegar in the same amount);
• 30 g regular mustard.

Preparation:

1. Make the marinade: add oil, salt, pepper and rosemary to the juice, whisk the mixture thoroughly with a fork until smooth. Dip pre-shelled carcasses into the mixture. For the meat to marinate well, 5 minutes is enough.
2. Cut parsnips, peppers and tomatoes into small bars or strips. Tear large lettuce leaves into medium-sized pieces with your hands and mix with the rest of the vegetables.
3. Add oil, mustard, vinegar to the vegetable mass and mix everything very thoroughly.
4. Place the vegetable mixture mixed with mustard sauce on a plate, and marinated crustacean meat on top. For greater effect, you can decorate the finished dish with langoustine shells.

Langoustine soup

Crustacean meat makes a light, but very nutritious and satisfying first course.

Ingredients:

• 0.5 pcs. fennel;
• 1 medium carrot;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 2 cloves of garlic;
• 10 pieces. langoustines;
• 2 liters of water;
• turmeric for “colorfulness”;
• 2 tomatoes;
• 200 g white wine (can be replaced with 70 ml wine vinegar);
• a bunch of parsley;
• If desired, you can add thyme and bay leaf.

Preparation:

1. Chop the fennel, carrots and onions into medium-thick strips.
2. Fry them all together over high heat for 5 minutes until golden brown.
3. A minute before the end of frying, add the garlic passed through a press to the vegetables.
4. Coarsely chop the cleaned and washed langoustine meat and add to the vegetables. Reduce heat to medium and simmer all ingredients for another 2 minutes.
5. Bring water to a boil in a saucepan, add turmeric and simmer for 5 minutes over medium heat.
6. Add diced tomatoes to the water, after peeling them.
7. After a couple of minutes, add finely chopped parsley, thyme, bay leaf and white wine or vinegar to the tomatoes. Boil everything for another 10 minutes.
8. Now add the fried vegetables and meat, salt and pepper, cook for literally 1 minute and turn off the heat.
9. Next, all that remains is to grind all the ingredients in a blender into a homogeneous mass and serve, garnished with parsley.

Boiled langoustines

Boiled crustaceans are best served whole, without any fuss.

Ingredients:

• langoustines;
• lettuce leaves;
• lemon juice;
• olives;
• garlic, thyme, salt, pepper to taste.

Preparation:

1. Thaw frozen carcasses at room temperature, wash and dry.
2. Bring regular water to a boil in a saucepan, adding thyme, garlic, salt and pepper.
3. As soon as the water boils, place the langoustines in it and note the time. They should be in boiling water for no longer than 30 seconds.
4. Place the finished carcasses on lettuce leaves, sprinkle with lemon juice, and decorate with olives and lemon slices.

Fried langoustines with garlic and lime is a very tasty delicacy that you can prepare in your kitchen. For one serving, 3-4 pieces are enough. these big shrimps. If desired, you can add a little soy sauce or balsamic vinegar, sugar and other herbs and spices.

If langoustines are sold in your region without first boiling before freezing, then increase the cooking time from 15 to 20-25 minutes. You can use lemon instead of lime. Remove the langoustines from the freezer or bag and defrost slightly at room temperature.

Peel the garlic cloves and rinse them in water. Heat vegetable oil in a frying pan. Cut the garlic cloves into slices and pour into the pan. Fry for about 1 minute.

Place the washed langoustines in the oil, after tearing off their legs - they do not play any role in the dish.

Season with salt and pepper and fry for about 2 minutes on one side.

Turn over to the other side and fry for the same amount of time. Cut a quarter of the lime into slices and place in a frying pan, pour in 30-40 ml of hot water and simmer the seafood for about 3-5 minutes so that they are steamed from the inside.

Once this happens, turn off the heat and allow the langoustines to cool for 5-6 minutes to absorb the spicy liquid.

Fried langoustines with garlic and lime are ready. Place them on a plate and serve warm. You can garnish these seafood with boiled rice.