How to cook langoustines at home for beer

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.

If you like to often get out into nature and cook grilled dishes, then this recipe for langoustines 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. Frying clams should be done by a professional. 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.

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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.

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 during 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.

Compound

Due to their low calorie content and low fat content, langoustines are classified as dietary products.
Despite this, they are rich in vitamins, micro- and macroelements. Table 1 “Chemical composition of langoustines”

Due to their high phosphorus content, langoustines stimulate brain activity. Just 100 grams of this product satisfies 33% of the daily requirement for iodine and copper, 20% for magnesium, and 10% for calcium. But we must not forget that the head of this crustacean contains a lot of cholesterol.

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.

Selection rules

Langoustines arriving on store shelves are of the following types:

• large – up to 25 cm;
• average - about 12 cm.

In the process of transporting this type of crustacean, certain difficulties are sometimes possible, because it is very difficult for them to live without water. Freezing langoustines is extremely undesirable - their meat in this state becomes loose and loses its excellent taste.

The quality of seafood can be determined by its smell. If there is no characteristic fishy smell on the fold between the langoustine’s tail and its shell, then we can talk about its freshness. The highest quality meat is in the tail part of this crustacean; it is characterized by a slightly sweet, delicate, refined taste. Although the claws of langoustines are quite large, there is almost no meat in them.

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.

Beneficial features

Langoustines have a wonderful range of mineral and organic substances, making their meat very beneficial for the human body. With regular use, metabolism is normalized and blood supply to the brain is improved, and this is an excellent prevention of senile dementia. The substances contained in langoustines are excellent antidepressants, which is very important in our time, which is filled with constant stress. The proteins in them are easily digestible, and together with the amino acids present in this seafood, they form a balanced complex, which is important for people involved in sports or heavy physical labor.

This delicious meat can significantly improve the functioning of the endocrine system, thereby strengthening the immune system. Potassium, copper and zinc, which are found in large quantities in langoustines, will slow down the aging process in the body. Scientists have long proven that people whose diet is rich in seafood are less likely to suffer from all kinds of diseases. This effect can be achieved due to the easy digestibility of these products and the saturation of the body with various minerals.

Langoustine meat contains only 90 kcal per 100 grams, so it is often recommended for use in various diets. Having dined on langoustine, you will not only not gain excess weight, but you will also be able to recharge your batteries due to the large amount of protein that is part of this crustacean.

Neapolitan style

Neapolitan-style langoustines resemble more a sauce than an independent dish, so they are often served with spaghetti as a side dish.

Ingredients:

• shellfish (weighing 480 g);
• 380 g of tomatoes in their own juice;
• 3-4 cloves of garlic;
• 110 ml white wine (dry);
• 380 ml cream (20%);
• spices, herbs, olive oil.

Cooking method:

1. In a deep saucepan, fry the shellfish in olive oil for one minute, no longer.
2. We take out the shellfish, and instead of them put pressed garlic cloves, fry the vegetable until golden.
3. Grind the tomatoes until puree, add to the garlic and simmer for 6-8 minutes, then pour in the wine, salt and pepper. Simmer the ingredients in wine for 25 minutes, during which time all the liquid should evaporate.
4. Then pour in the cream and simmer until the sauce thickens. Then add chopped greens and peeled shellfish, heat and turn off the heat.
5. Serve the langoustines with the sauce and boil the spaghetti as a side dish.

It is better to fry langoustines directly in the shell, so their meat will not lose its juiciness.

Clams fried with garlic turn out very appetizing. To do this, fry the chopped garlic cloves in oil for one minute, then add the langoustines to them, fry for two minutes on each side. Place lemon slices on them and add a little water, simmer for five minutes and turn off the heat.

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.

How to cook

It is best to start cooking langoustines immediately after purchase. If you purchased frozen seafood, you can store it in the freezer by placing it in a plastic bag first.

The process of preparing langoustines begins with boiling. To do this, they are dipped in batches of 10 pieces for half a minute in pre-salted boiling water. If you keep seafood for a longer time, the meat will be tough.

Immediately after cooking, the langoustines are cleaned: the head is carefully separated from the body, and the shell is broken with the blunt side of a knife. This makes it easy to squeeze the meat out of the tail. There is no point in cutting the claws of a langoustine because the meat is in the tail. The shell, head and claws are very aromatic, so they can be used to make sauce or broth.

You can fry langoustines with vegetables on the grill, after brushing them with butter, basil and mint, or serve them whole boiled with lettuce, lemon and olives.

Fried in a frying pan

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.

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.

Recipes

This seafood product is rightfully considered a seafood delicacy; it is included in the dishes of many countries around the world. Langoustine fried in batter is called “tempura” in Japanese cuisine. The French add the meat of this crustacean to Orthosis soup and bouillabaisse. In Italy, scampi is a component of risotto; in Spain, it is added to paella. There are many different recipes with langoustines. Here are some of them.

Langoustine soup

The preparation time for this dish is about 40 minutes.

Heat 50 ml olive oil in a large saucepan and add 1 finely chopped carrot, 1 celery root, 1 onion and ½ fennel. Brown a little until soft. Add 2 peeled cloves of garlic (whole can be used). Clean 2 perches and cut into large pieces. We also cut the langoustine, keeping the shell. Add fish and langoustine to vegetables, mix and add 2 liters of pre-cooked fish broth. For color, add turmeric at the tip of a knife. Then add 2 finely chopped tomatoes, a little parsley, thyme and bay leaf to taste. Mix everything well and pour in 1 glass of dry white wine. Next, cover with a lid and bring to a boil. Then reduce the heat and cook for about 20-30 minutes until the seafood is ready. Pour everything into a blender and grind. Then we rub the soup through a sieve and return it to the pan. Heat it up a little, add salt and ground black pepper to taste. Serve with a little cream.

Fried langoustines with garlic and parsley

Finely chop the parsley and mix with lemon juice and vegetable oil. Add peeled langoustines and garlic. Leave everything for 30 minutes. During this time, the crustaceans will be able to marinate well. Next, prepare the side dish: peel the tomatoes and avocado, cut everything into cubes, pour in lemon juice and vegetable oil, add a little pepper and salt. Fry the langoustines in a dry, very hot frying pan and serve with salad.

Risotto

Pour olive oil into a high frying pan and add the cleaned langoustine meat. Fry it a little and add a glass of brandy, let it evaporate over high heat. Add a few tablespoons of tomato puree and simmer the crustaceans in it for 10 minutes. First, prepare the broth from the claws and head. Then fry the rice with finely chopped onions, pour the broth over everything and wait until it evaporates a little. Bring the rice almost ready, fill it with cream and chopped langoustine meat. Serve to the table, garnished with the remaining crustacean carcasses.

Paella

Brew saffron in 500 ml of water. Cut the langoustines in half and remove the shell. Pour olive oil into a frying pan, add a crushed clove of garlic, lightly fry the seafood and add some of the saffron water. After some time, pour the remaining broth into the pan and gradually add rice. Reduce the heat and cook the paella until tender, about 15 minutes.

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, 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.

Contraindications

Although langoustine is beneficial, it can be deadly if you have a personal intolerance to this crustacean. As a result of their use, a severe allergic reaction may occur, including anaphylactic shock.

Considering that the head of langoustines contains a large amount of cholesterol, their consumption should be limited to the elderly, since excessive consumption of this seafood can develop atherosclerosis, leading to stroke and myocardial infarction. Nutritionists advise not to eat langoustine meat more than 2 times a week, even if you have such an opportunity. We must also not forget that the meat of these crustaceans, depending on where they were caught, can be “enriched” with heavy metal salts, because they have the ability to become saturated with water content. Therefore, it is better to buy langoustines where quality certificates can be provided for them. This way you can protect the health of yourself and your loved ones.

Conclusion

The regular presence of langoustines in the diet has a positive effect on health due to the rich composition of vitamins and minerals. These seafood are useful for those who decide to lose weight. But it is necessary to take into account that the heads of crustaceans contain a lot of cholesterol, so their consumption should be limited to elderly people.

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