Recept langoustines oven

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Craving a delicious and elegant appetizer? Look no further than roasted langoustines! These sweet, tender shellfish are closely related to lobster but offer a more budget-friendly option.

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This recipe is perfect for entertaining, as it’s easy to prepare in large batches and delivers finger-licking good flavor.

Why Langoustines?

Langoustines have a beautiful pink-orange hue that turns paler when cooked. They’re incredibly simple to cook, making them ideal for both experienced and novice chefs.

Simple Yet Satisfying

The beauty of this recipe lies in its simplicity.

To create a succulent dish, you only need fresh ingredients like garlic, olive oil, lemon juice, and fresh herbs. But for a touch of extra richness, I recommend adding a pat of high-quality butter.

The Secret Ingredient

Here’s my secret weapon: using good-quality butter elevates the flavor profile.

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It adds a delightful buttery taste that’s smooth and slightly sweet and enhances the langoustines’ natural succulence.

Beyond the Basics

While this recipe offers a classic herb-roasted approach, feel free to experiment with different flavors! For a more nuanced taste, you can marinate the langoustines in olive oil, lemon juice, and your favorite herbs, such as thyme or rosemary.

Ingredients for Herb Roasted Langoustines

Main Ingredient:

• Langoustines: The star of the dish, these shellfish provide a sweet and tender flavor.

Aromatics and Flavorings:

• Garlic: Finely chopped garlic adds a pungent and savory taste.
• Parsley: Fresh parsley brings a bright, herbaceous flavor.

Seasonings:

• Salt and pepper: Essential for enhancing the natural flavors of the langoustines.

Richness and Moisture:

• Unsalted butter: Provides richness and a creamy texture.
• Olive oil or grapeseed oil: Adds depth of flavor and helps with browning.
• Lemon or lime juice: Offers a bright, citrusy acidity to balance the richness.

Tips:

• Freshness is key: Opt for the freshest langoustines possible for the best flavor.
• Don’t overcook: Langoustines cook quickly, so avoid overcooking to prevent them from becoming tough.
• Experiment with flavors: While the classic herb-roasted version is delicious, feel free to experiment with different marinades or seasonings like chili, garlic, or lemon-dill.
• Presentation: For a more elegant presentation, crack the shells slightly before serving to reveal the tender meat.

Serving Suggestions:

• Elegant appetizer: Serve as a sophisticated starter with a glass of chilled white wine or champagne.
• Main course: For a light and flavorful main course, pair it with a side salad or grilled asparagus.
• Casual gathering: Serve as a finger food for parties or gatherings.
• Sauce pairing: Enhance the flavor with various dipping sauces such as aioli, tartar sauce, or a hot and spicy sauce from Noubess.com.
• Bread accompaniment: Offer crusty bread to soak up the delicious juices.

By following these tips and experimenting with different serving ideas, you can elevate your roasted langoustine experience.

Nutritional Information

Langoustines are a good source of protein and low in fat, making them a great addition to a healthy diet.

However, be aware of the sodium content and consider pairing them with lower-sodium side dishes.

Experience the epitome of seafood luxury with our Herb-Roasted Langoustines. This exquisite dish showcases the delicate sweetness of langoustines, enhanced by aromatic herbs and a touch of lemon. It is perfect for a special occasion or an indulgent weeknight meal.

Enjoy these delightful roasted langoustines and impress your guests with this easy yet elegant appetizer!

Originally published June 2, 2015.

Revised and updated.

Recipe Intro

Roasted langoustines are a simple yet elegant seafood dish. Cooking them in their shells locks in their delicate flavour and keeps the meat tender and moist. Perfect as an impressive starter or a light main, this recipe celebrates the exquisite flavour of langoustines without overcomplicating things.

Langoustines, also known as Norway lobsters, Dublin Bay prawns, or scampi, are small, lobster-like crustaceans.

Despite their multiple names, they are the same species (Nephrops norvegicus) and are prized for their sweet, delicate meat. Often confused with large prawns or shrimp, langoustines stand out with their slender claws and vibrant orange-pink shells. Whatever name you call them by, they’re always a treat!

How to make Roasted Langoustines

• Preheat your oven to 200ºC.

  Rinse the langoustines under cold water and gently pat them dry with paper towels. Thinly slice the garlic cloves and finely chop some fresh parsley. In a small bowl, combine the olive oil, sliced garlic, chopped parsley, chilli flakes, lemon zest and dill. Stir the mixture well and let it sit for a few minutes to allow the flavours to infuse.

• Next, place the langoustines in a large bowl.

  Pour the infused olive oil with herbs and garlic over them, and sprinkle a generous amount of salt and pepper. Gently toss the langoustines to coat them evenly.

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  Be careful not to damage their delicate shells. Arrange them in a single layer on a baking tray.

• Place the tray in the oven and roast for 8-12 minutes, depending on the size of the langoustines. They’re ready when their aroma fills your kitchen. Roasting them in the shell helps lock in their natural sweetness, keeping the meat tender and juicy.

• Once out of the oven, garnish with the remaining fresh parsley for a burst of colour and extra herby flavour.

How to serve roasted langoustines

Serving suggestion: Serve immediately with lemon wedges on the side and a simple salad.

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For an extra touch, pair them with crusty bread to soak up the delicious juices or a light salad for a balanced meal.

You can also serve with lemon mayonnaise – mix a plain mayonnaise with a squeeze of fresh lemon juice and a pinch of salt. To create a more refined experience, you can also offer a small bowl of warm water with lemon slices for guests to rinse their fingers, as langoustines are often eaten with hands.

This dish is simple and elegant and works as an appetiser or a main course.

Whether it’s a cosy dinner or a special occasion, roasted langoustines are sure to impress!

Recipe Card

 

Langoustines, also known as scampi or Dublin Bay prawns, are a delicacy in many parts of the world. These small, succulent crustaceans are prized for their sweet flavor and firm texture.

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When cooked in garlic butter, langoustines become a truly unforgettable dish. In this article, we will explore the art of cooking langoustines in garlic butter in the oven, a simple yet elegant recipe that is sure to impress your family and friends.

Understanding Langoustines

Before we dive into the recipe, it’s essential to understand a bit about langoustines.

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These crustaceans are found in the cold waters of the North Atlantic and are a popular ingredient in many seafood dishes. Langoustines are characterized by their pale pink color, long claws, and delicate flavor. They are a good source of protein, low in fat, and rich in omega-3 fatty acids.

Choosing Fresh Langoustines

When purchasing langoustines, it’s crucial to choose fresh ones to ensure the best flavor and texture.

Here are a few tips to help you select the freshest langoustines:

• Look for langoustines with a pale pink color and a sweet smell.
• Avoid langoustines with a strong fishy smell or a soft, mushy texture.
• Choose langoustines with firm, intact shells and no signs of damage.

Preparing Langoustines for Cooking

Before cooking langoustines, you need to prepare them properly.

Here’s a step-by-step guide on how to prepare langoustines:

Rinsing and Pat Drying

Rinse the langoustines under cold running water to remove any dirt or debris. Pat the langoustines dry with paper towels to remove excess moisture.

Removing the Heads and Shells

To cook langoustines in garlic butter, you need to remove the heads and shells.

Hold the langoustine firmly and twist the head counterclockwise to remove it.

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Then, peel off the shell, starting from the head end and working your way down to the tail.

Deveining the Langoustines

Deveining the langoustines is an essential step to remove the dark vein that runs down the back of the langoustine. Hold the langoustine belly up and locate the vein. Use a small knife or a deveining tool to carefully remove the vein.

Cooking Langoustines in Garlic Butter

Now that you have prepared the langoustines, it’s time to cook them in garlic butter.

Here’s a simple recipe to get you started:

Ingredients

• 12 large langoustines, prepared as described above
• 4 cloves of garlic, minced
• 2 tablespoons unsalted butter, softened
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, melt the butter over low heat.

   Add the minced garlic and cook for 1-2 minutes, until fragrant.

3. Add the lemon juice, parsley, salt, and pepper to the garlic butter. Stir well to combine.
4. Arrange the langoustines in a single layer on a baking sheet lined with parchment paper.
5. Brush the garlic butter mixture evenly over the langoustines, making sure each one is coated.
6. Bake the langoustines in the preheated oven for 8-10 minutes, until they are pink and cooked through.

Tips and Variations

Here are a few tips and variations to help you take your langoustine dish to the next level:

Cooking Time and Temperature

The cooking time and temperature may vary depending on the size and freshness of the langoustines.

As a general rule, cook langoustines for 8-10 minutes at 400°F (200°C). However, if you prefer your langoustines more well done, you can cook them for an additional 2-3 minutes.

Adding Aromatics

To add extra flavor to your langoustines, you can add aromatics such as sliced onions, carrots, and celery to the baking sheet. Simply arrange the aromatics around the langoustines and drizzle with the garlic butter mixture.

Serving Suggestions

Langoustines in garlic butter are best served immediately, garnished with fresh parsley and lemon wedges.

You can serve them as an appetizer, main course, or as part of a seafood platter.

Conclusion

Cooking langoustines in garlic butter is a simple yet elegant recipe that is sure to impress your family and friends. By following the steps outlined in this article, you can create a delicious and memorable dish that showcases the sweet flavor and firm texture of langoustines.

Whether you’re a seafood lover or just looking to try something new, langoustines in garlic butter are a must-try recipe that is sure to become a favorite.

Langoustine Cooking Time and Temperature Guide
Size of Langoustines	Cooking Time	Temperature
Small (1-2 inches)	6-8 minutes	400°F (200°C)
Medium (2-3 inches)	8-10 minutes	400°F (200°C)
Large (3-4 inches)	10-12 minutes	400°F (200°C)

By following this guide, you can ensure that your langoustines are cooked to perfection every time.

Remember to always choose fresh langoustines, prepare them properly, and cook them in garlic butter for a truly unforgettable dish.

What are langoustines and where can I find them?

Langoustines are a type of small, succulent crustacean that is often referred to as “scampi” or “Dublin Bay prawns.” They are found in the cold waters of the North Atlantic and are prized for their sweet flavor and tender texture.

Langoustines can be found in many high-end seafood markets and some specialty grocery stores.

If you’re having trouble finding langoustines in stores, you may also be able to find them on the menu at upscale seafood restaurants. Some fishmongers may also carry them, especially those that specialize in importing fresh seafood from Europe.

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Be sure to ask your fishmonger if they carry langoustines or can order them for you.

How do I prepare langoustines for cooking?

Before cooking langoustines, you’ll need to rinse them under cold water and pat them dry with paper towels. Remove the heads and shells, and set them aside for use in making a flavorful seafood stock. You can also leave the tails intact and cook them with the shells on, but be sure to rinse them well and pat them dry first.

It’s also a good idea to devein the langoustines before cooking them.

To do this, simply make a small incision along the top of the tail and remove the dark vein that runs along the center. This will help to improve the texture and flavor of the langoustines.

What is the best way to cook langoustines?

Langoustines can be cooked in a variety of ways, including steaming, boiling, grilling, and sautéing.

However, one of the best ways to cook langoustines is by baking them in the oven with a flavorful garlic butter sauce. This method allows the langoustines to cook slowly and evenly, which helps to preserve their delicate flavor and texture.

To cook langoustines in the oven, simply place them on a baking sheet lined with parchment paper and dot them with garlic butter.

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You can also add some aromatics like lemon slices and fresh herbs to the baking sheet for added flavor. Bake the langoustines in a preheated oven at 400°F (200°C) for 8-10 minutes, or until they’re cooked through and lightly browned.

How do I make garlic butter for cooking langoustines?

To make garlic butter for cooking langoustines, simply mix together softened butter, minced garlic, and a squeeze of fresh lemon juice.

You can also add some chopped fresh herbs like parsley or chives to the garlic butter for added flavor. Mix the ingredients together until they’re well combined, then season with salt and pepper to taste.

You can also make garlic butter ahead of time and store it in the fridge for up to a week. Simply roll the garlic butter into a log shape and wrap it in plastic wrap or wax paper.

Slice the garlic butter into rounds just before using it to cook the langoustines.

Can I cook langoustines from frozen?

Yes, you can cook langoustines from frozen, but it’s best to thaw them first. Frozen langoustines can be thawed by leaving them in the fridge overnight or by submerging them in cold water.

Once thawed, pat the langoustines dry with paper towels and cook them as you would fresh langoustines.

Keep in mind that frozen langoustines may not have the same flavor and texture as fresh ones, so it’s worth seeking out fresh langoustines if possible. However, frozen langoustines can still be delicious and are a good option if you can’t find fresh ones.

How do I serve langoustines?

Langoustines can be served as an appetizer or main course, and they pair well with a variety of flavors and ingredients.

Some popular ways to serve langoustines include with a squeeze of fresh lemon juice, a side of garlic bread, or a simple green salad.

You can also serve langoustines with more elaborate sauces and sides, such as a creamy seafood sauce or a side of roasted vegetables. Langoustines are also delicious when served with pasta or rice, and they can be added to a variety of dishes like paella or seafood stews.

Are langoustines a sustainable seafood choice?

Langoustines are generally considered to be a sustainable seafood choice, as they are abundant in the wild and are often caught using low-impact fishing methods.

However, some langoustine fisheries may have environmental concerns, such as bycatch or habitat damage.

To ensure that you’re making a sustainable seafood choice, look for langoustines that are certified by a reputable organization like the Marine Stewardship Council (MSC). You can also ask your fishmonger or seafood supplier about the sustainability of their langoustines and choose options that are caught or farmed responsibly.