Garlic Sautéed Langoustines

A gourmet restaurant dish is now in your kitchen! Previously, such a delicacy could not be purchased in stores, but now this product has become more accessible. It is sold in many hypermarkets and specialty fish stores. But many people still don’t know how to cook it. Letʼs learn!
cook time: 30 min
Ethan Rowley
Garlic Sautéed Langoustines

Nutrition Facts (per serving)

95
Calories
3g
Fat
17g
Protein

Ingredients (2 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Vegetable oil 30 g
Lemons 0.25 pc
Lobsters (langoustines) 8 pc

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients. When buying langoustines, you should make sure of their quality. Firstly, langoustines should not be excessively covered with ice, since a large amount of ice indicates that the seafood has been frozen several times. Secondly, the langoustineʼs tail should curl inward, this indicates its freshness. If the tail is not wrapped, it means that the caught langoustine was already dead.

Step 2

Step 2
Before frying langoustines, they must be thawed. Under no circumstances should seafood be exposed to sudden temperature changes. Improper thawing can lead to loss of moisture, causing the protein to curdle and the langoustine meat to become tough. Therefore, first let the langoustines stand in the refrigerator for 1.5 hours, and then defrost them at room temperature for 2-2.5 hours.

Step 3

Step 3
Rinse the defrosted langoustines under running water and leave them in a colander for a few minutes to drain excess liquid. Using scissors, make a neat cut in the shell along the entire back and remove the dark thread, that is, the intestinal vein. It must be removed, as it may contain sand and algae particles that can spoil the taste and give bitterness.

Step 4

Step 4
Pour vegetable oil into the frying pan and heat it, then add the prepared langoustines. Fry them over medium heat for 3-4 minutes until golden brown on one side, then turn the langoustines over to the other side and, having reduced the heat, fry them for another 5 minutes. The meat under the shell should be well cooked, and high heat will give a nice crust, but the meat will remain raw.

Step 5

Step 5
Peel the garlic cloves and cut into slices. Rinse the lemon thoroughly under water, as it will need to be added to the pan without peeling, along with the zest. Cut the lemon into arbitrary slices. Place the prepared garlic and lemon in a frying pan and fry along with the langoustines for 1 minute. During this time, the garlic will have time to give off its aroma without burning. Season with salt and pepper.

Step 6

Step 6
Turn off the heat, cover the pan with a lid and leave the langoustines in this state for another 10 minutes. During this time, the seafood will be even better saturated with the aromas of garlic and lemon, and the crustacean meat will be fully cooked. Place the finished fried langoustines with garlic on a dish, garnish with herbs, and to better reveal the taste of the tender langoustine meat, sprinkle them with lemon juice.

Additional rubrics

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