How to cook langoustines: recipes. Frozen langoustines

Langoustines are essentially the same shrimp, but much larger. Thanks to these seafood delicacies, everyday dishes turn into real culinary masterpieces. We will look at unusual recipes for preparing langoustines in today’s article.

Langoustines can be quickly cooked in a frying pan.

To complete the recipe you will need the following components:

• langoustines – 4 pcs. fresh or frozen;
• lemon – 1 pc. (can be replaced with lime - the taste of the dish will be more rich);
• garlic – 3 cloves;
• refined oil – 50 g;
• spices - to taste.

The cooking process will take you up to 10 minutes on average.

Step by step it looks like this:

1. If the langoustines are frozen, remove them from the freezer in advance and put them in the refrigerator to thaw a little. A big mistake cooks make is defrosting seafood in the microwave or under hot water. In this case, the langoustine meat becomes dry and not very tasty.
2. Carefully remove the clam legs. But there is no need to remove the shell. In addition to the fact that it contains useful chitin, it retains juice in meat.
3. Heat the oil in a cast iron frying pan, cut the garlic into small strips and fry a little.
4. Salt the shellfish, add spices and herbs. Langoustines in a frying pan in the shell are fried on each side for no more than 2 minutes. It is important that an appetizing, crispy crust appears.
5. After this, add thinly sliced ​​lemon slices and 40 - 50 ml of warm water to the pan. This is necessary so that the langoustine meat is well steamed inside, becomes soft and juicy.
6. As soon as the liquid boils, turn off the stove, but do not remove the shellfish from the pan. Let them brew for 3 – 5 minutes.

The delicacy can be served with rice or any vegetable salad. Fried langoustines are distinguished by their unusual taste, and their meat is juicy and tender.

Step by step grill recipe

If you like to often get out into nature and cook grilled dishes, then this langoustine recipe will be a real find for you.

Ingredients needed:

• langoustines – 0.5 kg;
• lemon juice – 30 g;
• chili pepper – 2 g;
• natural honey – 15 g;
• spices, herbs - to taste.

This appetizer turns out to be spicy, a little spicy, but that’s its charm. If children will eat langoustines, chili may not be used.

Cooking process:

1. First of all, you need to decide whether you will clean the shellfish. Chefs of famous seafood restaurants strongly advise doing this. Take a sharp knife, make a cut in the tail area, remove the mollusk intestines, shell, legs, and head. Rinse the meat well. Make sure that there are no guts left in the product, otherwise the taste will be spoiled and bitterness will appear.
2. Finely chop the chili pepper, add honey, lemon juice, and spices. You need to keep the cooked shellfish in this marinade for at least an hour.
3. After this time, you can place the langoustines on the grill, but it is better to skewer them. In this case, you don’t have to worry that the delicacy will fall into the fire.
4. A professional should fry shellfish. The heat should be low, open fire is prohibited. If you are preparing the dish for the first time, take the advice of the professionals - place a piece of foil on the grill and lightly grease it with oil. Cook the langoustines directly on the foil. In this case, the risks of spoiling or overcooking the dish are minimal. Total cooking time is up to 4 minutes.

How do you know when grilled langoustines are ready? Pay attention to the color of the meat. It should turn from gray to light orange. Do not overcook the dish, otherwise the shellfish will turn out dry.

You can serve the langoustines on lettuce leaves, garnishing them with lime wedges.

Cooking in the oven with garlic

Even an amateur can cook langoustines in the oven. As a result, the dish will be tasty, healthy and low in calories.

We will need the following components:

• langoustines – 0.5 kg;
• garlic – 3 cloves;
• olive oil – 30 g;
• soy sauce – 15 g (it will give the dish an unusual, piquant taste);
• cilantro – 30 g;
• lemon juice – 15 g.

Do not use bagged product. The juice must be freshly squeezed.

Salt is added as desired. Remember that soy sauce itself is already salty. Therefore, this ingredient is introduced according to individual taste preferences.

Cooking process:

1. Rinse the langoustines under running water and dry with a towel.
2. Prepare the marinade. To do this, finely chop the cilantro, garlic, add oil, soy sauce and lemon juice.
3. Brush the marinade over the shellfish and let them sit for 15 to 20 minutes.
4. Cover a baking sheet with foil, place the langoustines and brush them with marinade again.
5. Bake seafood in the oven at 200 degrees on each side for 5 minutes.

Chef's tip! If you want the langoustines to retain their shape when baking, it is better to thread them on wooden skewers. Otherwise, they will turn out crooked and lose their aesthetic appearance.

Langoustines in the oven with garlic is a popular dish. It is ideal for those who are on a diet. Calorie content – ​​160 Kcal per 100 grams.

How to cook frozen langoustines

Boiled langoustines are an excellent snack for beer. But not everyone knows how to cook them correctly.

When buying these shellfish, first of all, you need to find out from the seller what form they are in: fresh or already boiled. This can also be determined by appearance. If the shell has a gray tint, the shellfish is fresh; if it is pinkish, the langoustine has already been cooked.

We will need ingredients:

• langoustines – 0.5 kg;
• water – 2 l;
• bay leaf – 2 – 3 pcs.;
• pepper mixture;
• any herbs, spices.

Preparation:

1. Boil water, adding herbs, spices, pepper and bay leaf.
2. If the shellfish are already cooked, place them in water for 2 - 3 minutes to warm them up. Fresh langoustines need to be boiled for 5 - 8 minutes.
3. Remove the clams and sprinkle them with lemon or orange juice.

The appetizer is ready and can be served immediately.

Bake with rosemary

Baked langoustines are especially popular among culinary gourmets. The advantage of the dish is that you can experiment with it, adding different spices and herbs each time.

Chefs believe that rosemary brings out the taste of seafood in a special way, so they actively add this herb to dishes.

Required ingredients:

• langoustines – 5 pcs.;
• rosemary - 5 sprigs (it is better to use fresh - the dish will be aromatic);
• olive oil – 45 g;
• lemon juice – 30 ml.

Preparation:

1. Cut the tail of the langoustine with a sharp knife and spread the shell slightly to the sides.
2. Cover a baking sheet with foil, brush the clams with oil, season with spices and place on the back.
3. Sprinkle the preparations with lemon juice and place sprigs of rosemary on them.
4. Place the seafood in the oven for 10 minutes, temperature – 200 degrees.

The dish is very popular in France, Italy, and Norway. They prefer to eat it with a light side dish, washed down with white wine.

Smoked seafood at home

Do you think you can’t smoke langoustines yourself? This is wrong. Even if you don't have a smoker, don't despair. A regular bucket and grill grate are suitable for these purposes.

Ingredients:

• langoustines – 1 kg;
• any spices to taste;
• lemon juice – 30 ml.

Before you start cooking, you need to build a smokehouse. To do this, take an iron bucket that you won’t mind. Make 12 - 15 small holes in its bottom.

Collect small firewood and sawdust. Fruit trees (cherry, apple, plum) are ideal. Fill the bottom of the bucket with coal and place the shavings on it. Heat it well.

Cooking process:

1. Prepare the clams by removing the shell and legs, leaving the heads and tails.
2. Take small wooden skewers, thread the langoustines on them in the tail area and sprinkle the carcasses with lemon juice.
3. Place a grill net on a bucket and place the clams in it. Langoustines should be inside the bucket.
4. Cover your structure with a damp cloth to prevent excess smoke from escaping.
5. Smoke the langoustines for 7 - 10 minutes.
6. This unusual dish will be a good addition to any picnic.

Neapolitan langoustines recipe

It is impossible not to ignore the recipe for Neapolitan langoustines. They are prepared in a special cream-based sauce.

Required ingredients:

• langoustines – 0.5 kg;
• tomatoes or tomato paste – 400 g;
• low-fat cream (20 – 25%) – 300 ml;
• garlic – 4 cloves;
• olive oil – 30 ml;
• white wine (preferably dry) – 100 ml;
• spices and herbs to taste.

Cooking process:

1. Heat the oil in a saucepan and fry the clams on each side for 1 minute. Do not peel the shell in advance, otherwise the langoustine meat will not be juicy.
2. Take out the seafood delicacy and let it cool down.
3. At this time, add garlic to the saucepan and fry it until light golden brown.
4. Remove the skin from the tomato and pass the pulp through a meat grinder. Add the resulting mixture to the saucepan.
5. Simmer the food for 5 – 7 minutes, remembering to stir.
6. After this, add wine, spices and herbs. Reduce heat, simmer for another 20 minutes. The amount of sauce should be reduced by 2 times.
7. Gradually add cream.
8. Clean the langoustines, add them to the sauce and add fresh herbs.

Spaghetti or pasta are ideal as a side dish.

Langoustines are a seafood delicacy. Their meat is very tender, so it’s easy to spoil it - just leave the shellfish on the stove or on the grill. The tips that were given in the article will help you avoid mistakes, and we hope that your dishes will turn out as tasty as those of famous chefs.

If you managed to buy good Argentine langoustines and you don’t know how to cook them, cook according to this recipe. The marinade for langoustines is very tasty, ideal for grilling langoustines.

Prepare the products according to the list. Thaw the langoustines first, place them in a colander so that all the water is gone.

Peel the ginger, grate it on a fine grater along with the garlic, and place it in a deep bowl. Squeeze out the lemon juice.

Add soy sauce and olive oil, ground black pepper and finely chopped hot pepper. If desired, you can add a little sea salt to taste. Stir the marinade until smooth.

Place the langoustines in the prepared marinade.

Gently stir until all the langoustines are coated with the marinade. Stir occasionally to ensure they marinate evenly. Leave to marinate for at least an hour.

Heat a grill pan, fry the langoustines for 2-3 minutes on each side, depending on their size and weight.

Ready-made langoustines are best served hot.

Serve grilled langoustines with your favorite sauce, I used a store-bought spicy seafood sauce and it makes the dish especially delicious.

Langoustines are very large (13-15 cm in length) shrimp that can be cooked in much the same way as their smaller relatives. But small shrimp are usually not grilled because they will simply fall through a regular grill, and langoustines are great for this. Therefore, if you want to diversify your country food, take a closer look at langoustines.

A very simple homemade grilled langoustine recipe step by step with photos. Easy to prepare at home in 30 minutes. Contains only 669 kilocalories. Author's recipe for home cooking.

• Preparation time: 13 minutes
• Cooking time: 30 min
• Calorie Amount: 669 kilocalories
• Number of servings: 4 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Kebabs, grill, barbecue, Fish and seafood
• We will need: Grill

Ingredients for four servings

• Langoustines 2000 g
• Extra virgin olive oil 50 ml
• Limes ½ pcs.
• Sea salt ½ tsp.
• Ground black pepper ½ tsp.

Step-by-step preparation

1. Please note that langoustines and large shrimp can be wild or farmed. If possible, give preference to wild ones that are caught in the open sea and immediately frozen on the ship. Such seafood has a more pronounced taste and, in general, will bring more benefits and pleasure. This box is from seafoodshop. ru - with wild langoustines, dry sea frozen.
2. Before cooking, the langoustines need to be slowly defrosted. Please note that this coral color of langoustines is natural and not from heat treatment.
3. If you really want, you can cook the langoustines whole, without peeling them, after salting them well.
4. But in my opinion, it’s better to clean them anyway. Tear off the head, remove the shell, leaving only the tail with the lowest part of the shell.
5. Lightly cut the shrimp along the middle and you will see this dark vein inside - the intestines. It needs to be removed by slightly picking it up with a knife.
6. Process all shrimp this way. Now they can be immediately fried, or lightly marinated in a mixture of olive oil, lemon (lime) juice, salt, pepper and herbs. There is no need to marinate for a long time, half an hour maximum.
7. To prevent langoustines from falling through the bars of the grill, fold it so that the bars intersect.
8. Cook on both sides until the langoustines are curled and opaque and opaque. This is not long, 1-2 minutes on each side.
9. Serve immediately with fresh herbs, salt, pepper and lime or lemon.

This species of arthropod is the closest relative of lobsters and looks like giant shrimp. Crustaceans are dietary products; they are rich in phosphorus, sodium, potassium, vitamins PP, C, A. Traditionally, langoustines are cooked in a frying pan or grill using a minimum amount of spices.

Fried in a frying pan

• Time: 30-40 minutes.
• Number of servings: 4-5 persons.
• Difficulty: easy.

Fried langoustines can be made especially tasty if you marinate the carcasses in a mixture of soy sauce, chopped garlic and honey before heat treatment.

Ingredients:

• frozen langoustines – 12 pcs;
• thyme – 2 sprigs;
• butter – 20 g;
• olive oil – 1 tsp;
• lemon – 1 pc.

Cooking method:

1. Thaw the langoustines, leaving the seafood in slightly warm water.
2. Tear off the paws, claws, and whiskers. Using a sharp knife, make a longitudinal cut in the shell from the base of the head to the tail, remove the intestines, and wash the meat.
3. Rinse the thyme sprigs with water.
4. Heat a frying pan, pour in olive oil, wait for smoke to appear. Add butter and thyme sprigs.
5. After 10-15 seconds, add the crustaceans to the pan. Fry the langoustines on both sides for 20-25 seconds.
6. Cut the lemon and squeeze the juice onto the prepared dish.

Grilled langoustines

• Time: 1 hour.
• Number of servings: 3-4 persons.
• Difficulty: easy.

Cooked crustaceans can be sprinkled with lemon juice to improve the taste. Seafood is served with fresh herbs, vegetables, and hot garlic croutons.

Ingredients:

• chilled langoustines – 12 pcs.;
• soy sauce – 50 ml;
• Teriyaki sauce – 2 tbsp. l.;
• orange – 1 pc.

Cooking method:

1. Wash the crustacean carcasses, separate the legs and claws, and remove the intestines through a longitudinal cut in the shell.
2. Divide the orange in half and squeeze the juice through a sieve to avoid getting any pulp or seeds into the marinade.
3. Mix the juice with soy sauce and teriyaki.
4. Pour the prepared marinade into a resealable bag and place the seafood in it. Leave the langoustines to marinate for 30-40 minutes.
5. Fry crustaceans over coals on both sides for 2-3 minutes until characteristic black stripes appear on the shell.

With garlic in the oven

• Time: 50 minutes.
• Number of servings: 4 persons.
• Difficulty: easy.

Serve baked seafood with grilled or pan-fried vegetables, lemon wedges or boiled rice. A pinch of ground red pepper added to the sauce will help make the dish tastier.

Ingredients:

• langoustines – 12 pcs.;
• butter – 30 g;
• lemon – 1 pc.;
• garlic – 10 teeth;
• salt – 1 pinch;
• rosemary – 2 sprigs.

Cooking method:

1. Rinse the carcasses, make a longitudinal cut on the back, spread and secure the edges of the shell with a toothpick.
2. Wash the lemon, cut into slices.
3. Remove the leaves from the rosemary branches after rinsing the spice with water.
4. Heat the butter until softened.
5. Peel the garlic cloves, add salt, rosemary, butter, stir.
6. Transfer the prepared sauce onto the arthropod meat in the cut made earlier.
7. Place the carcasses on a baking sheet lined with foil, pour the remaining sauce on top.
8. Bake the dish in an oven preheated to 180°C for 20 minutes.

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 eat 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.