Easy Langoustine Cooking Guide

Prepare simply and quickly. They get eaten even faster! Learn how to cook langoustines and treat yourself and your loved ones. Their meat is very tender with a sweetish taste. You can serve on a lettuce leaf with lemon juice. Try it — you will like it!
cook time: 30 min
Caleb Huxley
Easy Langoustine Cooking Guide

Nutrition Facts (per serving)

19
Calories
4g
Protein

Ingredients (2 portions)

Basic:

Salt 10 g
Water 2 l
Bay leaf 3 pc
Peppercorns 15 pc
Lobsters (langoustines) 500 g

Recipe instructions

Step 1

Step 1
How to cook langoustines? Prepare all the necessary ingredients. I have Argentine langoustines in the L1 category, which means the largest size. The length of such crustaceans ranges from 20-25 cm. There are also langoustines of categories L2 and L3, the length of which is 15-20 cm and 11-15 cm, respectively. Be careful, the size of the langoustines affects the cooking time. Keep in mind that boxes marked LR will contain langoustines of different sizes.

Step 2

Step 2
Pour clean water into a large saucepan and put on fire, bring the water to a boil. Boiled-frozen langoustines should be cooked in a large amount of water and it is better to use a large pan so that when lowering the crustaceans, the water does not come out of the edges of the pan. Add bay leaf, peppercorns and salt to boiling water and stir.

Step 3

Step 3
Place the langoustines in boiling water with spices. There is no need to defrost or peel the langoustines before cooking; this will preserve the juiciness of the seafood. You can add other spices to the water, but you need to be extremely careful, since langoustines absorb the aroma of marinade, garlic and herbs very well. When foam forms on the surface, remove it using a spoon with holes.

Step 4

Step 4
Cook the langoustines in slightly boiling water. Since my langoustines are boiled and frozen (red in color), I cook them for 2-3 minutes after boiling. If the langoustines are raw frozen (dark greenish tint), then they need much more time to cook: for category L1 — 17-20 minutes, L2 — 12-15 minutes, L3 — about 10 minutes. You should not overcook langoustines, as this has a bad effect on their smell, taste and appearance.

Step 5

Step 5
Remove the pan from the heat, close the lid and let the langoustines stand for a while. Thanks to this, seafood is even better saturated with flavors. After a few minutes, use a slotted spoon to place the boiled, unpeeled langoustines onto a dish.

Step 6

Step 6
Since the shell was not removed during cooking, the intestinal vein was not removed. How to remove the intestinal vein from langoustines? Using scissors, carefully cut the shells along the entire back, spread the edges and remove the tract. This is done easily and simply. It is advisable to immediately take the tripe and cleaning from the eaten dish to the trash can, otherwise an unpleasant smell will appear in the kitchen. When serving, if desired, the langoustines can be sprinkled with lemon juice. Bon appetit!

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