How to cook langoustines: recipes. Frozen frozen lobsters

Before turning to the story of how to cook langoustines, I would like to say a few words about these crustaceans. In our country, Norwegian lobsters are less popular than their close relatives - shrimp and lobsters. Nevertheless, in cooking they are considered a delicacy, and in this article we will talk about how to properly cook lobsters.

Langoustins with rosemary

Perhaps, this is the simplest recipe for cooking Norwegian lobster, which means that anyone can cope with it. So, read about how to cook langoustins in the oven:

• Take a few fresh lobsters and cut with a sharp knife along the ridge, not cutting them through.
• Dilute the shell, salt and pepper the meat.
• Cover the baking sheet with foil, lay on it langoustines, sprinkle them with branches of fresh rosemary and sprinkle with olive oil.
• The dish is baked in the oven under the grill for about ten minutes.

Lay the baked crustaceans on a dish, sprinkle them with lemon juice and olive oil. Serve the lobster to the table still hot, adorning beforehand slices of lemon.

Frozen frozen lobstins. How to cook?

Norwegian lobsters can be cooked not only as a main course, but also as a snack for beer. As exotic as these crustaceans did, they, in fact, can easily replace the shrimps that Russians are familiar with. How to cook langoustines:

• Defrost the crustaceans (the more, the better) at room temperature, and then rinse in cold water.
• With a sharp knife or kitchen scissors, make incisions on the abdomen, without reaching the end.
• Lubricate the meat with pesto sauce using a culinary brush.
• Generously sprinkle the core with fresh herbs and sprinkle with olive oil.

Bake the lobsters in a preheated oven until their meat is white. This will take 10-15 minutes. After that, sprinkle Norwegian lobsters with lemon juice and serve immediately with chilled drinks to the table.

Fried langoustines with garlic and parsley

Prepare the original dish according to the recipe described below. We are sure that you will appreciate its taste and simplicity of preparation.

• Thaw 15 pieces of crayfish, peel them from the shell, remove the head and guts.
• For the sauce, finely chop the parsley, garlic and hot pepper. Mix the greens with lemon juice and salt.
• Prepared lobsters plunge into the sauce and let it marinate for half an hour.
• At this time, you can prepare a salad with which I will serve langoustines.
• How to cook? Fry the prepared meat for a long time will not have to. It is enough to hold it in a heated frying pan for several minutes on one side and a few on the other.

How to cook boiled and frozen langoustines

Meat of Norwegian lobster is considered a delicacy not only for its taste qualities, but also for a number of useful elements that make up its composition. We want to share with you a recipe for a Mediterranean salad, which, of course, includes langoustines:

• First, prepare a mustard dressing. To do this, combine 50 grams of olive oil, 50 grams of balsamic sauce and 30 grams of mustard. Mix the ingredients well.
• A few tomatoes without peel, three different-colored Bulgarian peppers and celery cut into a cube.
• Vegetables combine in a suitable container, add the leaves of frisee lettuce and mix with dressing.
• How to cook langoustines? To do this, free the unfrozen shellfish from the shell and marinate for 15 minutes in a mixture of olive oil, orange juice, chopped rosemary, salt and pepper. Lay the prepared lobster meat on the lettuce leaves and serve to the table.

Salad with daikon and langoustines

Take on the armament of another exotic salad and surprise the new taste of your friends or relatives:

• Slice 25 grams of radish and 25 grams of black radish with very thin slices.
• Green radish (35 grams) cut into large slices.
• 10 grams of pickled daikon chop with thin rings.
• 30 grams of ordinary daikon cut into thick mugs. Try to ensure that all types of vegetables differ from each other in size and texture.
• How to cook langoustines? To do this, we will boil them in salt water with the addition of garlic and thyme. When the lobsters are ready, separate and cut the meat, and leave the claws for decoration.
• Part of the sliced daikon is boiled in water, adding a couple of spoons of honey to the scoop. The second part of the daikon cook in water, which is added a cup of beetroot fresh.
• Green radish boil in salted water with a spoon of turmeric.
• For the sauce, dissolve one sachet of lecithin in water, add to the taste of wasabi and whip everything with a mixer.
• Now you can begin to create a salad. To do this, place the sauce on the dish, put vegetables and lobster meat on the dish. If desired, decorate the dish with claws and fresh herbs.

Langoustine soup

With the preparation of this light and fragrant soup can even cope with the beginner mistress:

• Half a fennel, one onion and one carrot peeled and cut with a knife.
• Preheat two spoons of vegetable oil in a saucepan and fry the vegetables until golden. At the very end, add to them for flavor two slices of garlic.
• Fillet of two sea bass and meat of ten langoustines cut into large pieces and put them to vegetables.
• Pour into a pan two liters of water, add turmeric and cook for ten minutes.
• Grind two tomatoes and put them in soup, add to taste thyme, bay leaves, parsley and 250 ml of dry white wine.
• Reduce heat and cook soup for another half hour. After that, grind its contents with a blender, salt and pepper.

Ready soup puree serve to the table with cream and fresh herbs.

The Neupolitan-speaking

Surprise your family with a real Italian dish. How to cook langoustines? Read the recipe for their preparation:

• Defrost the lobsters, rinse them in water and fry in vegetable oil on both sides until cooked.
• When the meat is ready, take it out and put it in a bowl. Garlic (four cloves) chop and fry on the remaining oil.
• Take 800 grams of fresh tomatoes and chop them with a blender. After that, put the tomato puree to garlic and continue to cook them together.
• Pour into the saucepan 100 grams of dry white wine, add salt and pepper.
• When the excess liquid evaporates, pour into the tomatoes 800 grams of cream and cook all together until the sauce thickens.
• Put lobster and chopped herbs in a sauté pan. When the sauce warms up, serve it with the pasta.

Conclusion

We hope that you will need information on how to cook langoustines. Recipes of simple dishes will help the hostess to diversify the menu and make it even more interesting.