Seafood specialties do not require complicated preparation. The main thing is not to overdo it on fire and not to overdo it with spices that clog the delicate taste. Chilled or freshly frozen langoustines go well with herbs, oil and lemon; large crustaceans are best prepared in a frying pan, grill or in the oven.
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Langoustines: benefits and features of the preparation
Langoustines are representatives of the crustacean family. Outwardly, they are not much different from large shrimps, but experts consider langoustines a kind of lobster. These crustaceans have juicy and tender meat with a recognizable sweet taste, relatively soft shell and small claws. Cooking and carving of these crustaceans is easier than large royal lobsters, and there are more convenient langoustines.
The product is considered dietary, its nutritional value is high, crustacean meat is rich in protein, phosphorus, magnesium and iodine. It is easily absorbed and rarely causes allergies. The calorie content of marine delicacies is moderate, in 100 g of langoustine meat about 110 kcal.
There are many ways to cook crustaceans. They are fried and stewed in a pan, baked on the grill or grill, cooked in the oven, double boiler or slow cooker. To keep the meat juicier and not become tough, it is important not to overexpose it on fire. Spicy herbs, cream sauces, lemon or lime juice will help to emphasize the delicate taste of the product. Pepper and salt are added in minimal quantities. Langoustines are not cooked for the future; they should be eaten immediately after frying, in hot or warm form.
Langoustines in a pan: step by step cooking
For cooking, both fresh and frozen lobsters are suitable. Lemon can be replaced with lime: the taste will be even more delicate. The proportions of spices are adjusted to taste.
Ingredients:
- 4 large langoustines (preferably of the same size);
- 3 cloves of garlic;
- 1 lemon
- salt;
- refined cooking oil for frying;
- ground black pepper;
- a mixture of herbs.
Frozen langoustines should be placed in advance in the lower compartment of the refrigerator. Quick defrosting in a microwave or hot water is contraindicated: the meat will become dry and tasteless.
Remove the insides, leaving the shell: it will preserve the juiciness of the lobsters. Rinse seafood, dry with a paper towel. In a thick-walled cast-iron skillet, heat refined vegetable oil, peel the garlic, cut into thin slices and fry in a pan until golden.
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 carcass is 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 about a quarter cup of warm boiled water and bring it to a boil. Turn off the stove, cover the pan and leave the seafood for 5 minutes, so that they are steamed well and saturated with lemon aroma. Put langoustines on a dish or in separate warmed plates, supplement each serving with green salad. Sauce and dried white bread served separately.
Grilled seafood: step by step recipe
A simple and very tasty option for picnic lovers. Grilled langoustines acquire a characteristic aroma and crisp, it is better to serve them with garlic or cream sauce. A good accompaniment will be chilled rose wine or ordinary light beer.
Ingredients:
- 500 g of chilled langoustines;
- 3 tbsp. l freshly squeezed lemon juice;
- chili pepper to taste;
- salt;
- 1.5 tbsp. l liquid honey;
- dry spicy herbs.
Thoroughly clean the mollusks by removing the entrails, carapace and head. It is important to make sure that all the intestines are cleaned, otherwise the meat will be bitter. Rinse 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. For uniform distribution of marinade, seafood is periodically turned over.
String carcasses on skewers and grill. Large langoustines are fried directly on the grill, but there is always a risk that a gourmet product will fall through the rods and be hopelessly spoiled.
In order for the mollusks to be well cooked, but not dried out and not burnt, it is important to maintain a moderate temperature and in no case cook seafood in an open flame. A little trick from the chef: prepared langoustines can be laid out on a piece of foil and only then placed on a wire rack. The delicacy will be ready in about 4 minutes, the exact time depends on the size of the lobsters. Ready meat takes on a beautiful light orange color. Serve hot seafood, before eating, they are watered with freshly squeezed lemon or lime juice.
Langoustines in butter: easy and original
Butter will add calories to the dish, but the taste of seafood will be especially delicate. Interesting taste nuances will give red pepper. Serve langoustines need to be warm, slightly sprinkled with freshly squeezed lemon juice.
Ingredients:
- 400 g of frozen langoustines;
- 50 g butter;
- 50 ml of 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 the entrails, heads, shells. Rinse the carcasses thoroughly so that after cooking there is no bitter aftertaste. Mix dry spices in a bowl, add freshly squeezed lemon or lime juice.
In a deep frying pan, heat the butter, put langoustines and fry for 2-3 minutes on each side. The meat should turn orange. Spread a mixture of spices and citrus juice on top of the carcasses, smooth with a spoon. Pour boiling water, cover the pan and leave everything to simmer for 3 minutes. Turn off the stove and let the langoustines sweat in the pan for another 5 minutes. During this time, the marine delicacy is well saturated with juice.
Arrange the finished dish on warmed plates and serve immediately. Before meals, sprinkle each serving with freshly squeezed lemon juice, optionally add a little black pepper. Garnish with fresh parsley leaves.