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 look at 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 the garlic, chop it 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;
• 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 longer 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 don't rush to throw them away.

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

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.

How to fry in a frying pan

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.

How to cook langoustines on the grill

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.

Fkusnofacts

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.

Juicy and aromatic fried langoustines in garlic sauce are an excellent dish with a glass of chilled white wine for dinner. It can also be prepared for a romantic tete-a-tete, for example, on February 14th. Remember that in our area all shrimp are sold already boiled and frozen, and not instantly frozen, so do not fry them for more than 5 minutes, otherwise you will “overwhelm” the taste of seafood with other aromas, and the langoustine meat will become tough and dense. If desired, you can add a little granulated sugar to reduce the sourness of the citrus fruit, soy sauce, hot pepper: chili or ground, etc.

Ingredients

You will need for 1 serving:

• 200 g langoustines
• 2-3 lime slices
• 3-4 cloves of garlic
• 1 tbsp. l. vegetable oil
• 3 pinches of salt
• 100 ml boiling water

Preparation

1. 15-20 minutes before cooking, remove the langoustines from the freezer and place on a plate, leaving at room temperature. At this time, peel the garlic cloves and rinse them in water. If you add fresh chili peppers, wash them too and remove the seeds - they contain all the bitterness. Heat the frying pan on the stove, turning on medium heat. Pour vegetable oil onto it: olive, sunflower, corn, but without aroma, so that it does not drown out the aroma of seafood. Cut the garlic cloves into slices and pour them into hot oil, fry for just under a minute, stirring constantly. We need to imbue the oil with garlic flavor so that it imparts it to the langoustines.

2. We wash the langoustines themselves in water and tear off their legs - they are small and there is absolutely no meat in them. Dry lightly with a paper towel and place in garlic oil. Fry on each side for 2 minutes.

3. As soon as the specified time has passed, pour boiling water into the pan, add salt and cover the container with a lid. Let the seafood simmer for about 1-2 minutes so that they are steamed from the inside.

4. Then remove the lid and add pre-cut slices or lime slices to the broth. Cover with a lid and turn off the heat. Leave it like this for 5 minutes. Citrus fruits will give the broth a slight sourness, which the langoustines will absorb and become more tasty and juicy.

Langoustines are an “improved” version of shrimp. And langoustines should be prepared in a similar way, only they turn out more tender and refined. On top of that, langoustines are easier to clean and more fun to eat (due to their size). Langoustines can be used to make soup, salad, main dish, appetizer or sandwiches. Recipes for cooking langoustines are not particularly complicated - this seafood is already delicious, so the main task of the cook is to beautifully decorate and effectively serve langoustines. Can you handle it?

This section contains recipes for cooking langoustines with step-by-step photos and instructions. We will tell and show you how to cook langoustines at home quickly, simply and tasty!

How to cook langoustines correctly

Lobster recipe | How to cook lobsters

If you are a seafood lover, you will surely enjoy lobster dishes. Lobster meat is very valuable - it is tender and has an exquisite taste. We will now talk about how to cook lobster. Since lobster is somewhat related to crayfish, the most common way to prepare it is to boil it.

How to cook lobster - a simple cooking recipe

Immerse the lobsters in boiling salted water and wait until they turn red. Then turn off the stove and leave the lobsters for 12 minutes in the pan of water where they were cooked. After this period, the lobsters are ready.

However, it is much more interesting to cook lobster meat in exotic recipes. You can make salads, soups and main courses from it. Let's look at how to cook lobster and use it in some dishes.

Lobster salad recipe

In order to cook lobster in this way, you will need the following ingredients: lobster meat itself (200 g), carrots (3 pcs.), white cabbage (300 g), mayonnaise, herbs and salt.

Boil the lobster in salted water (20 minutes). Cool it and chop it finely. Finely chop the cabbage and grate the carrots on a medium grater. Mix all the ingredients, add some salt and season the salad with mayonnaise. Then we decorate the lobster with fresh herbs.

Lobster soup recipe

Ingredients needed to cook lobster:

1. onions and garlic;
2. greens (celery, parsley, green onions);
3. butter and corn oil;
4. flour;
5. cumin and coriander seeds;
6. thyme, star anise and hot red pepper;
7. bay leaves;
8. brown sugar;
9. lobster tails.

How to make lobster soup?

1. To prepare lobster, peel the onion and garlic (5 cloves) and chop them. Coarsely chop celery leaves (a handful), parsley (a sprig) and green onions (a bunch).
2. Melt butter (75 g) in a saucepan (preferably with a thick bottom), sift flour (1/2 cup) and fry it until the mixture of flour and butter turns light brown. Then add onion and corn oil (1 tablespoon). Stir and fry until the onion is tender (about 5 minutes).
3. Next, in order to prepare lobster soup, pour boiling water (600 g) into the pan, add cumin and coriander seeds (half a teaspoon each). Add thyme and hot red pepper (one teaspoon each). Then add bay leaf (2 pcs.), star anise (2 stars) and brown sugar (1 teaspoon).
4. We turn the heat to minimum and cook the lobster for half an hour. Be sure to stir the resulting mixture so that it does not burn. The liquid should boil down by one third. After that, add garlic and lobster tails (400 g).
5. The lobster is stewed for another 20 minutes. At the end, pour in the greens, stir and turn off the heat. We get an exotic lobster soup.

How to cook langoustines: recipes. Frozen langoustines

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

• Take some fresh lobsters and use a sharp knife to cut along the spine, without cutting all the way through.
• Spread the shell apart, salt and pepper the meat.
• Line a baking sheet with foil, place 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.

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.

Frozen langoustines. How to cook?

Norwegian lobsters can be prepared not only as a main dish, but also as an appetizer for beer. No matter how exotic these crustaceans may look, they, in fact, can easily replace the shrimp familiar to Russians. How to cook langoustines:

• Thaw the crustaceans (the larger the better) at room temperature and then rinse in cold water.
• Using a sharp knife or kitchen scissors, make cuts on the bellies, not going all the way through.
• Brush the meat with pesto using a pastry brush.
• Sprinkle the cores generously with fresh herbs and drizzle with olive oil.

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.

Fried langoustines with garlic and parsley

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

• Defrost about 15 lobsters, peel them from the shell, remove the head and intestines.
• For the sauce, finely chop the parsley, garlic and hot pepper. Mix the herbs with lemon juice and salt.
• Immerse the prepared lobsters in the sauce and let marinate for half an hour.
• At this time, you can prepare a salad with which you will serve the langoustines.
• How to cook? You don't have to fry the prepared meat for a long time. It is enough to hold it in a heated frying pan for a few minutes on one side and a few on the other.

How to cook boiled-frozen langoustines

Salad with daikon and langoustines

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:

• Peel half 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 add to 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.
• Reduce heat and simmer the soup for another half hour. After this, grind its contents using a blender, add salt and pepper.

Serve the finished puree soup with cream and fresh herbs.

Langoustines Neapolitan style

Surprise your family with a real Italian dish. How to cook langoustines? Read the recipe for their preparation:

• Defrost the lobsters, rinse them in water and fry in vegetable oil on both sides until cooked.
• When the meat is ready, remove it and place it on a plate. Chop the garlic (four cloves) and fry in the remaining oil.
• Take 800 grams of fresh tomatoes and grind them using a blender. After this, add 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.
• Place lobsters and chopped herbs in a saucepan. Once the sauce is heated through, serve it with the pasta.

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.

Shrimp are undoubtedly a dietary product. In addition, they are part of many therapeutic diets. They are recommended for use by people suffering from diseases such as rheumatoid arthritis, asthma, and pneumonia. The thing is that shrimp are not just incredibly tasty, they are a storehouse of useful minerals and vitamins. This seafood is the richest source of iodine, zinc, calcium, and potassium. They also contain an abundance of polyunsaturated acids and proteins.

Shrimp is a low-calorie seafood product. The average value of calories contained in them is only 95 kcal per 100 g. Another undoubted advantage of this product is that even after heat treatment it retains its usefulness. After cooking, the shrimp will still be rich in cholesterol, which, very importantly, is completely eliminated from the body. As a rule, currently only boiled and frozen versions of this product are sold in stores. Therefore, you need to know how to cook shrimp correctly, otherwise they can be seriously spoiled. If you keep them in boiling water for too long, they will lose their flavor and become rubbery.

How to cook frozen shrimp

Shrimp is a unique seafood product in its own way. They can be used as a separate dish or as an ingredient in salads or soups. The main thing is to learn how to properly cook boiled-frozen shrimp. There are many little secrets. First, the shrimp need to be thawed in warm water. However, it is strictly not recommended to do this in the microwave or boiling water. Secondly, in order to properly cook frozen shrimp, you need to take into account a small nuance. The smaller the shrimp, the less time you need to keep them in boiling water. For example, king prawns are cooked for 10 minutes, and Black Sea prawns for only 5 minutes. Shrimp in the shell are heat-treated for 5 minutes longer than peeled ones. And lastly, fresh shrimp are boiled for 7 minutes, boiled for no more than 3 minutes.

Of all the variety of recipes, one can single out one that is conventionally considered classic. Shrimp cooked in this marinade will have a special taste. They can be served as a separate dish. To prepare you will need:

Before you cook shrimp, you should carefully look at whether they are raw or already heat-treated. This is important. Based on this, you need to figure out how long to cook the shrimp. As a rule, all information is on the packaging. Now let's prepare the marinade. To do this, take a 3-liter saucepan and pour warm water. Season with salt, add 5-6 peas of allspice, bay leaf, cloves and squeeze the juice of half a lemon. After the marinade boils, add the shrimp. It is important that they float freely when stirred. The cooking time is described above. The main thing is not to overcook this seafood.

How to cook fresh shrimp in the shell

You can buy fresh shrimp at the market either peeled or in the shell. There is an opinion among gourmets that the second option is still better. Many people believe that cooked shrimp in the shell have a richer taste and aroma. It’s not difficult to find out if this is true. You just need to buy and check.

When choosing these seafood, you can quickly determine whether they are raw or cooked. Raw shrimp will have a specific gray-green hue to their head and shell. Most often, king and tiger prawns are sold raw. They are slightly larger than other types. In order to cook aromatic shrimp in the shell you need:

• raw shrimp;
• lemon;
• black and allspice peas;
• fresh dill;
• one head of onion;
• salt and bay leaf.

Pour water into the pan so that its volume is twice the volume of the shrimp. Place half of it on slices of cut lemon, bay leaf, a few peppercorns, salt and a halved onion. Wait until the water boils. Then add shrimp and chopped herbs to the pan with the marinade. While cooking, stir the contents of the pan periodically, but do it carefully, as the shrimp are very fragile. The color will indicate their readiness. Ready shrimp take on a pink or reddish tint and float to the surface. Place them in a colander and let the remaining marinade drain off. And most importantly, remember that you need to cook raw shrimp for no more than 10 minutes, and if they are not large, then 6-7 minutes.

How to cook king prawns

Large prawns such as king prawns will take twice as long to cook. Their readiness must be determined visually. Ready shrimp always acquire a uniform deep pink color, this shade is even closer to red. The most optimal time for cooking king prawns is 8-10 minutes. It is important not to overcook them, otherwise they will become “rubbery” and, what is even more offensive, not tasty. Why are large shrimp more attractive than others? In terms of taste, there is practically nothing, but when the question arises of how to peel boiled-frozen shrimp, then clear advantages become visible. They break less often and practically do not lose their integrity.

How to cook tiger prawns

These shrimp got their name because of their color. Their black stripes on a light shell do not allow the buyer to doubt what kind of seafood lies in front of them. As for the question of how much and how to cook these shrimp, everything is also quite simple. The classic recipe for making tiger shrimp looks like this. Bring water in a saucepan to a boil, add salt. To add flavor, add a few allspice peas and a few cloves of garlic. Place pre-defrosted and well-washed shrimp into boiling water and cook for 5 minutes, stirring. There is no need to cook longer, otherwise they will lose their taste. Properly cooked tiger prawns are juicy and tender. They literally “melt in your mouth.”

How to cook langoustines: recipes

This culinary product is not so familiar to some novice cooks in our country. Let's fill the gap. But before cooking langoustines, I would like to say a few words about who (what) they are. These are close relatives of lobsters, which, by the way, are more similar in appearance to lobsters. Langoustines are crustaceans, and decapods. These inhabitants of the seas have an orange or pinkish shell, quite strong, and their size reaches up to 25 cm. Elongated ring-shaped front claws, a dorsal shell pointed at the bottom are the features that distinguish these animals. Found in the Atlantic, Mediterranean and North Sea. Those langoustines that end up on our shelves are bred and caught in Norway.

These crustaceans, supplied to modern seafood stores and supermarkets, can be divided into 2 varieties: medium (about 12-15 cm) and large (reach 25 cm). Before cooking langoustines, storing and freezing them for a long time is highly not recommended, since the flesh can become very loose and lose a lot of its taste, which is truly wonderful. On sale today you can find both frozen and boiled “Norwegian small lobsters” (as they are affectionately called in Europe).

Experienced chefs, when choosing a given product, determine its quality solely by its aroma. If there is no characteristic smell of fish on the bend between the shell and the tail, then this is a sign of the freshness of this crustacean. The langoustine meat, which is located in the tail part, is very exquisite, tender, and slightly sweet in taste. By the way, it is not recommended to store fresh Norwegian lobsters for a long time; it is best to cook them immediately after purchase. But when you come across already frozen seafood, you can put it in the freezer, wrapped in a plastic bag. There they can be stored for quite a long time. But under no circumstances should they be re-frozen if they have already been previously subjected to heat treatment.

Thanks to their finest, most delicate taste qualities, these seafood confidently occupy one of the top places in numerous registers of seafood delicacies. The tasty pulp is contained in the tails, but not in the seemingly large and beautiful claws: looking for it there is practically useless. These crustaceans become a real culinary dish, going through 3 stages: boiling, cleaning the meat, preparing the dish and serving it.

Now let's look at the simplest pre-cooking. Before cooking langoustines, you need to put the crustaceans in batches (for example, 10 pieces each) in boiling water for about 30 seconds. Be extremely careful and do not overexpose the “lobsters” in boiling water. Otherwise, if they are overcooked, they may become too tough. It is important to note that the color scheme will not change: our langoustines should remain the same. Now it’s clear how to cook, let’s move on to cleaning and extracting meat from the tails.

The second stage of preparing the delicacy, which this crustacean undoubtedly is, must be started immediately after cooking, without delaying the procedure. Carefully separate the heads from the bodies of the “Norwegian lobsters”, split the crustacean shells with the non-sharp side of a small knife and gently squeeze out their meat from the tail parts. By the way, claws and heads with shells can also be preserved and then used for sauces or broths, as they have a very persistent and pleasant aroma.

The simplest preparation of langoustines can be said to be over. We serve the boiled seafood meat on the table whole, without cutting it, with lettuce leaves - they can be used to line the plate, with lemon slices and olives. You can also cook langoustines in other ways. Recipes, for example, on the grill (this requires almost no preliminary procedures). Or include it in other various dishes. These crustaceans are known all over the world: the Spaniards, for example, love paella with langoustines, in Italy - ravioli, risotto, in France soup, and the Japanese fry tender meat in batter. By the way, in China and Vietnam they are used instead of shrimp.

These crustaceans can be prepared not only as main dishes, but also as snacks, for example, with beer or dry wine. We often find them frozen in the supermarket. What features are there for cooking?

Langoustines in a frying pan with garlic and parsley - easy to prepare. We defrost a dozen crustaceans, remove their shells, and remove the head and intestines. Let's make the sauce. For it, finely chop parsley with garlic, plus red and hot pepper. Mix herbs and lemon juice, add salt. Place the prepared langoustines in the sauce and let marinate for half an hour. During this time, we will prepare a salad with which these seafood delicacies will be served. There is no need to fry the prepared pulp for too long. It is enough to hold it in a well-heated frying pan with vegetable oil for several minutes on one side and the other. Fried langoustines are no less tasty than boiled ones, and some gourmets will even like them more for their taste.

Even an inexperienced cook can cope with preparing a light, flavorful soup.

1. Peel half a fennel fruit, 1 onion, and 1 carrot and chop with a knife.
2. Heat 2 tablespoons of lean olive oil in a saucepan and fry the vegetables until golden. At the very end of frying, add 2-3 chopped cloves of garlic to them for aroma and taste.
3. Cut the pulp from a dozen langoustines into large pieces and add to the vegetables. Pour 2 liters of water into the pan, add a pinch of turmeric and cook for 10 minutes.
4. Chop 2 tomatoes and also put them in our soup, add thyme and bay leaf, parsley and a glass of dry wine (white).
5. Reduce heat and cook the soup for another 10 minutes.
6. Final stage: grind the contents of the pan using an immersion blender, add salt and pepper. Serve langoustine soup-puree with sour cream or cream, sprinkled with fresh herbs.

We need to take: a dozen or a dozen langoustines, half a kilo of rice, some garlic and olive oil, saffron.

1. Brew saffron in water. We cook langoustines in it (as you remember, for half a minute - no more).
2. In a deep, large frying pan with olive oil, quickly fry the garlic and then add the seafood.
3. Add rice and add saffron water. Bring to a boil and cook until the rice is cooked. This is another way to cook langoustines. It turns out quite quickly and tasty. Bon appetit everyone!

How do langoustines differ from the shrimp we are used to? Firstly, their meat is much more tender. Secondly, these seafood have a subtle, pleasant aroma. But for this, of course, they need to be prepared correctly. So, the topic of our conversation today is “Langoustines: cooking recipes.”

Fried langoustines with spicy notes

Langoustines fried with garlic and chili pepper are very tasty. And to give seafood a subtle aroma and exquisite taste, we will add fresh parsley and lemon juice to the dish.

Compound:

• langoustines - 12 pcs.;
• garlic cloves to taste;
• half a chili pepper;
• vegetable oil;
• half a lemon;
• fresh parsley;
• salt.

Preparation:

• As a rule, we get langoustines frozen, so first of all we need to defrost the seafood under natural conditions.

• We remove the casing from the tails of the langoustines and tear off the heads. By the way, to make the dish look more beautiful, you can leave the heads.

• Now we need to clean out the gut. Let's make a shallow cut on the tail and remove it.

• Then we wash the seafood and dry it. This is what properly prepared langoustines look like.

• Chop the chili pepper and garlic cloves.
• In a deep bowl, mix the greens with garlic cloves and pepper. Add 2 tbsp. l. vegetable oil and juice of half a lemon. Add salt and mix.

• Place the langoustines in the sauce, mix and leave the seafood to marinate for an hour.

• Fry the langoustines in a dry frying pan for literally 2 minutes on each side. Attention: do not overcook the seafood on the fire, otherwise the meat will be tough. Pre-heat the frying pan thoroughly.

• We serve langoustines to the table with assorted vegetables and fruits.

Smoked seafood at home

You can cook langoustines on the grill, or rather, on a bucket. Interested? We offer you a recipe with photos of smoking seafood at home. From the bucket we will build our own smokehouse and get delicious and aromatic langoustines for beer.

Compound:

• langoustines - 1 kg;
• white horseradish seasoning to taste;
• to taste classic yogurt;
• salt;
• ground black pepper;
• lemon juice to taste.

Preparation:

• To smoke langoustines we need large wooden skewers. Soak them in beer or wine.
• Now let's assemble the smokehouse. We take an old bucket that we don’t mind and make 12-15 holes in the bottom.

• We clean the langoustines from the shell, leaving the head and tips of the tails.

• Holding the langoustines by the tails, we string them onto skewers at a short distance from each other.

• Fill the bottom of the bucket with hot coals and lay out a layer of wood shavings. After a few seconds the shavings will begin to smoke. Carefully place the skewers with langoustines on the bucket, resting them on the edges as shown in the photo.

• Cover the bucket with a damp cloth to keep the smoke inside. We smoke the langoustines for 7-10 minutes.

• In the meantime, let's make a delicious sauce for seafood. Add white horseradish seasoning, salt, ground black pepper and lemon juice to the yogurt (you can replace it with sour cream). Mix everything.

• Sprinkle the finished langoustines with lemon juice and serve with sauce.

By the way, if langoustine heads fall onto the coals during the smoking process, don’t worry, because they will become an excellent natural flavoring for seafood.

Caponata with gourmet langoustines

And this dish is the dream of any gourmet. To prepare a real caponata, you need not only langoustines, but also octopus meat. It is clear that it is not so easy to acquire. It doesn’t matter, we’ll just exclude octopus meat from the recipe and still get a tasty and unusual dish.

Compound:

• 6-7 pcs. langoustines;
• 2 eggplants;
• 5-6 tomatoes;
• bulb;
• 10 pcs. olives;
• 2 celery stalks;
• 100 g cedar nuts;
• capers - 3 tsp;
• 1 tbsp. l. orange zest;
• 3 tsp. granulated sugar;
• 150 ml olive oil;
• 2 tbsp. l. honey;
• a couple of thyme stalks;
• sea ​​salt - 0.2 kg;
• salt.

Preparation:

• Scald the tomatoes with hot water and remove the skin. Cut the vegetables into six slices. Now we need to remove the cores from the tomatoes.
• Place the tomatoes on a baking sheet, season with salt and pepper, sprinkle with 1 tsp. granulated sugar and orange zest.
• Crush the tomatoes with two sprigs of thyme and pour in olive oil.
• Place the baking sheet with the tomatoes in the oven and simmer at a temperature threshold of 90 degrees for an hour and a half. We will prepare the so-called confit tomatoes.
• Pour sea salt into a small baking dish. Place the unpeeled onion in it so that the vegetable is submerged 1 cm.
• Place the onion in the oven, heated to 140°. Simmer it in the oven for about an hour. The finished vegetable will be aromatic and quite soft.
• Peel the celery stalks and chop them diagonally. The thickness of the pieces should be about 1 cm.
• Place the celery in boiling water and boil for three minutes, and then place it in the ice-cold liquid. If done correctly, our celery will be bright green and crispy.
• Cut the eggplants into thick slices and then chop them into slices. Fry them in olive oil until golden.
• Let's prepare the sauce: fry the capers and the pulp cut from the olives in olive oil for just a minute.
• Add nuts and 2 tsp to the pan. granulated sugar. Cook until the nuts are covered with sticky caramel.
• Now put the honey in the pan and boil the sauce for a few minutes.
• Boil the seafood. How to cook frozen langoustines? It’s very simple: throw them into boiling salted water and cook for a few minutes.
• Place vegetables on portioned plates: eggplants, tomatoes on top, and then onions.
• Place celery stalks around the vegetables, and place seafood in the center.
• Pour honey sauce over the dish and serve.