Langoustines - in fact, the same shrimp, but much larger. Thanks to these seafood delicacies, everyday dishes turn into real culinary masterpieces. Unusual recipes for cooking langoustines consider in today's article.

Fried Langoustines

Langoustines can be cooked quickly in a pan.

To execute the recipe, you will need the following components:

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

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

Step by step, it looks as follows:

  1. If the langoustines are frozen, take them out of the freezer in advance and put in the refrigerator so that they thaw a little. The big mistake of cooks is to defrost 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 the carapace does not need to be removed. Besides the fact that it contains useful chitin, it stores juice in meat.
  3. Heat the oil in a cast-iron pan, cut the garlic into small strips and fry a little.
  4. Salt the clams, add spices, herbs. Langoustines in a pan in a shell are fried on each side for no more than 2 minutes. It is important that a delicious, crispy crust appears.
  5. Then add thinly sliced ​​lemon slices and 40-50 ml of warm water to the pan. This is necessary so that the lobster meat is steamed well inside, it becomes soft and juicy.
  6. As soon as the liquid boils, turn off the stove, but do not remove the clams from the pan.Let them brew for 3 to 5 minutes.

You can serve the delicacy with rice or any vegetable salad. Fried langoustines are distinguished by their unusual taste, and their meat is juicy and tender.

Grilled step by step recipe

If you like to often go outside and cook dishes on the grill, then this recipe for langoustines will be a real find for you.

You will need the ingredients:

  • 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 piquant, a little islandy, but this is its charm. If children eat langoustines, you can not use chili.

Cooking process:

  1. First of all, you need to decide whether you will clean the clams. Chefs of renowned seafood restaurants are strongly advised to do so. Take a sharp knife, make an incision in the area of ​​the tail, remove the intestines of the mollusk, shell, legs, head. Rinse the meat well. Make sure that there are no guts in the product, otherwise the taste will be spoiled, bitterness will appear.
  2. Finely chop the chilli, add honey, lemon juice and spices to it. In this marinade, you need to hold the cooked clams for at least an hour.
  3. After this time, you can lay langoustines on the grill, but it is better to string them on a skewer. In this case, you don’t have to worry that the delicacy will fall into the fire.
  4. Shellfish should be fried by a professional. The heat should be weak, open fire banned. If this is your first time cooking, take the advice of professionals - put a piece of foil on the grill and lightly oil it. Cook the lobsters straight on the foil. In this case, the risks of spoiling or overcooking the dish are minimal. The total cooking time is up to 4 minutes.

How to understand that grilled lobsters are ready? Pay attention to the color of the meat. From gray, it should turn light orange. Do not dry the dish, otherwise the mollusk will turn out dry.

You can serve langoustines on lettuce leaves, decorating them with lime slices.

Cooking in the oven with garlic

Langustinov in the oven can cook even an amateur. As a result, the dish will be tasty, healthy and low-calorie.

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 a packaged product. Juice should 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 langoustines under running water and pat dry with a towel.
  2. Prepare the marinade. To do this, finely chop the cilantro, garlic, add oil, soy sauce and lemon juice.
  3. Lubricate the clams with the marinade and let them brew for 15 to 20 minutes.
  4. Cover the baking sheet with foil, put the langoustines and grease them again with the marinade.
  5. Bake seafood in the oven at a temperature of 200 degrees on each side for 5 minutes.

Advice from the chef! If you want the langoustines to retain their shape during baking, it is better to string them on wooden skewers. Otherwise, they will turn crooked, lose their aesthetic appearance.

Garlic lobsters in the oven - a popular dish. It is ideal for dieters. Calories - 160 Kcal per 100 grams.

How to Cook Frozen Langoustines

Boiled langoustines are a great beer snack. But not everyone knows how to weld them correctly.

 

When buying these shellfish, first of all, you need to find out from the seller whether they are fresh or already cooked. This can be determined by appearance. If the shell has a gray tint - the mollusk is fresh, if it is pinkish in color - the langoustine is already cooked.

We will need the ingredients:

  • langoustines - 0.5 kg;
  • water - 2 l;
  • bay leaf - 2 - 3 pcs.;
  • a mixture of peppers;
  • any herbs, spices.

Cooking:

  1. Boil water by adding herbs, spices, peppers and bay leaves.
  2. If the mollusks are already cooked, put them in water for 2 to 3 minutes to warm them up. Fresh langoustines need to be boiled for 5 to 8 minutes.
  3. Get the clams, sprinkle them with lemon or orange juice.

The appetizer is ready, you can immediately serve it to the table.

Bake with rosemary

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

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

The right ingredients:

  • langoustines - 5 pcs.;
  • rosemary - 5 branches (it is better to use fresh - the dish will turn out fragrant);
  • olive oil - 45 g;
  • lemon juice - 30 ml.

Cooking:

  1. Cut the tail of the langoustine with a sharp knife and slightly spread the carapace to the sides.
  2. Cover the baking sheet with foil, grease the clams with oil, season with spices and put "on the back".
  3. Sprinkle the pieces with lemon juice and lay on them sprigs of rosemary.
  4. Put the seafood in the oven for 10 minutes, the temperature is 200 degrees.

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

Smoked seafood at home

You think you can’t smoke langoustines on your own? This is not true. Even if you do not have a smokehouse, do not despair. For these purposes, an ordinary bucket and grill are suitable.

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, which will not be a pity. Make 12 to 15 small holes in its bottom.

Gather small firewood and sawdust. Fruit trees (cherry, apple, plum) are ideal. Pour the bottom of the bucket with charcoal and lay chips on it. Heat it up well.

Cooking process:

  1. Prepare the clams, remove the shell and legs, and leave the heads and tails.
  2. Take small wooden skewers, string langoustines on them in the area of ​​the tails and sprinkle the carcasses with lemon juice.
  3. On the bucket, place the grill net into which lower the clams. Langoustines should be inside the bucket.
  4. Cover your structure with a damp cloth to prevent excess smoke from escaping.
  5. Smoke langoustines 7 - 10 minutes.
  6. Such an unusual dish will be a good addition to any picnic.

Neapolitan Langoustine Recipe

We can not ignore the recipe for Neapolitan langoustines. They are prepared in a special cream-based sauce.

The right 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 pre-clean the shell, otherwise the lobster meat will not be juicy.
  2. Take out the marine delicacy, it should cool.
  3. At this time, add the garlic to the stewpan and sauté it until light golden.
  4. Remove the peel from the tomato, and pass the pulp through a meat grinder. Add the resulting composition to the stewpan.
  5. Stew foods for 5 to 7 minutes, remembering to stir.
  6. Then add wine, spices and herbs. Reduce heat, simmer another 20 minutes. The amount of sauce should be reduced by 2 times.
  7. Gradually enter the cream.
  8. Peel the langoustines, add them to the sauce and put fresh herbs there.

Spaghetti or pasta are ideal as a side dish for the dish.

Langoustines - a marine delicacy. Their meat is very tender, so it's easy to spoil it - just overexposure the clam on the stove or on the grill. The tips that were given in the article will help to avoid mistakes, and we hope that your dishes will turn out to be as tasty as that of eminent chefs.

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