Have you ever eaten langoustine? Mmm … they are my favorite seafood followed closely by smoked salmon. If you’re looking for quick and easy recipes that will impress your family and friends then langoustine should be on top of your list.
First Some Facts about the Langoustine:
- Langoustine are also called the Norway Lobster, Dublin Bay Prawn or a Scampi
- It is actually from the lobster family
- The largest langoustine can grow up to 10 inches in length but no more
- They are a very important commercial delicacy in Europe, but the UK don’t seem to relish them!
- They are found in the north – eastern Atlantic Ocean and the North Sea and Northern Norway
- They are also found in some parts of the Adriatic Sea and around the UK
- They eat worms and fish
- They only eat during the night
- They look like a small lobster
- They do not change colour when they are cooked
Take it from me if you like shell food, then you’ll find langoustine utterly delicious! And they will impress any dinner guest. There is a downside because they are not cheap, but for a special occasion they will do just fine!
How to Cook Langoustine
All you do is put them in boiling water for about 7 to 8 minutes and that is it! Cover them with a lid. No specialist knowledge is required. It really is as simple as that! Traditionally you serve them with their shell on, however it is very easy to remove the shell is you prefer to serve them as Scampi.
I have posted a video below that shows you how to do this and it really isn’t difficult.
In order to check that they are cooked, turn one upside down lift up the tail and check that the colour of the flesh is a little white and not translucent. They are delicious served with Hollandaise sauce so here is a very quick and easy way to make it. My dad taught me this method, which works every time and is isn’t at all complicated. The langoustine should be served warm with the lovely hot Hollandaise sauce as a dip. And the recipe for this is below.
Make sure all your ingredients are warm
Serves: Serve 4
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and cayenne pepper (optional)
- 2 tablespoons of warm water
- 6 oz butter
- Melt the butter in a small to medium sized pot, make sure this is done on a very low heat, the butter must not turn brown
- At the same time put the egg yolks in a small bowl and whisk with a fork till they begin to thicken
- Add the lemon juice and seasoning and whisk till they are thick and have a sauce-like consistency
- Add the egg mixture to the melted butter, which is still on the low heat, and keep on the heat while you whisk in the butter. It will start to thicken and change to a shiny lighter yellow
- Add one tablespoon of warm water and continue whisking, this will thicken the sauce. Do not add too much water or it will make the sauce too thick. Stop when it is like a pourable sauce. I usually only need only 1 spoonful
- The sauce is ready when it is of the thickness of ketchup
Because you discard the shells when you eat langoustine, it is really wise to make a soup or bisque with them. This is also one of those quick and easy recipes that is very special indeed. It makes a delicious creamy soup.
You can see the recipe here.
Here’s an article I wrote called Great Smoked Salmon Recipes. Hope you like it.
Do you enjoy seafood? What is your favorite? Please leave a comment. Thanks very much for your visit.
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