5 simplest recipes for cooking langoustines on the grill

Seafood is very popular not only in the countries where it is produced, but also on all continents.
Are you preparing langoustines?

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Total votes: 566

11.05.2020

• Yes 92%, 518 votes
  518 votes 92%

  518 votes - 92% of all votes

• No 8%, 48 votes

  48 votes 8%

  48 votes - 8% of all votes

Total votes: 566

11.05.2020

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Cooks' recommendation: according to any recipe, langoustines need to be thawed before frying, this way they will cook better and be juicy. One of the simple and tasty recipes is grilled langoustines; they are served hot and go well with spicy sauce and rice.

The best recipes for cooking langoustines on the grill

You can cook langoustines on the grill according to various recipes. They are usually prepared as a separate dish, but can be combined with other products.

Very simple recipe

Cooking langoustines according to this recipe does not require much effort. Seafood must be washed, shell removed and lightly salted. Place on the grill grate in a circle. Fry the langoustines on the grill until done. How long this takes depends on the size of the langoustines. The larger they are, the longer they need to be cooked. Barbecue langoustines according to this recipe turn out very tasty, since the spices do not overwhelm their own taste.

With vegetables in foil

Before cooking langoustines on the grill according to this recipe, it is recommended to boil them so that the shell can be easily removed; be sure to remove the esophagus, otherwise the dish will taste bitter.

Prepare baking sheets from foil or use ready-made ones. Grease with olive oil, add one langoustine, one onion ring, several cubes of bell pepper, carrots. Cover the top with foil and place on the grill. Frying should continue until the vegetables become soft.

Langoustines with lime

Marinate langoustines in garlic marinade. Leave for 20 minutes. Grill for 5 minutes on each side. Remove from heat and sprinkle with lime juice. Place on a plate and garnish with cherry tomatoes.

Grilled langoustines with lime

Langoustines in wine sauce

For the sauce use: 100 ml wine, 3 cloves garlic, 2 tbsp. soy sauce, seasoning for fish. Combine all ingredients and place seafood in marinade. Let sit for about an hour, then fry over low heat until done.

Langoustines in lemon marinade

You can marinate langoustines for grilling in lemon marinade. To prepare it, combine 50 ml of lemon juice and 150 ml of vegetable oil, add spices to taste. Soak seafood in sauce for 30 minutes. Fry the marinated langoustines on the grill for 10-15 minutes.

With garlic

Properly prepared marinade in accordance with the requirements of the recipe gives the shrimp a delicate aroma and exquisite taste, notes of garlic and seasonings make the masterpiece unforgettable, guests will definitely ask for the recipe, whether it is shared or not is the decision of the hostess of the holiday.

How long to cook – 25 minutes. + marinating 1 hour.

Cooking time – 30 minutes.

Number of servings – 3.

Let's follow the recipe step by step:

1. The langoustines are defrosted and placed in a colander to drain all the water.
2. The ginger is peeled, finely grated with garlic, the prepared mixture is placed in a deep bowl, and lemon juice is squeezed out.
3. Soy sauce and olive oil are poured into the same container, hot pepper is finely chopped and black pepper is added, mix everything until the mixture becomes a homogeneous mass.
4. Add the cooked langoustines and marinate for about an hour. Stirring occasionally to fully saturate the shrimp with marinade.
5. Prepare a grill pan and fry the langoustines for about 4 minutes on each side.
6. Serve fried langoustines hot with seafood sauce.

Principles and features of cooking

To cook langoustines on the grill, you must consider the following features:

• It is recommended to add something sour to the marinade. This will emphasize the taste of seafood and remove the pronounced smell of fish.
• Most often, langoustines are cooked in a garlic marinade. The amount of garlic depends on the cooking time. If you need to marinate quickly, add a lot of chopped garlic. Otherwise, it can be used just a little bit.
• The chitinous shell should not be removed before cooking. Without it, the taste of the dish may become poorer.
• Place the langoustines on the grill grate in a circle. This will make it easier to remember which seafood came first - you need to start turning over from there. By the time the circle reaches the end, the first langoustine must be turned. Repeat 2-3 times. During this time, the seafood will be ready.

It is recommended to add something sour to the langoustine marinade.
You can eat langoustines on their own, with spicy sauces, or use them as a main dish and serve with various side dishes. Langoustines go well with grilled vegetables.

Useful tips

To prepare aesthetically pleasing and tasty lobsters, follow a few simple recommendations:

• Place the carcasses at a distance of 8-10 cm from the fire so as not to overcook.
• Preheat the grill in advance to prevent the product from sticking to the bars.
• When threading a shrimp onto a wooden skewer or skewer, pierce it by folding it in half so it won't twist when you turn it over.
• When frying on an open grill or barbecue, arm yourself with tongs; they are easy to manipulate.
• If you use wooden skewers when grilling over open fires and charcoal, soak them in water for a few hours, otherwise they may catch fire and you will lose the delicacies in the ash.

Season finished fried langoustines with lime or lemon juice, or use sauces.

Product selection and preparation

Seafood must be fresh. Therefore, when choosing a product, you need to pay attention to the following:

• The shell should be pink, shiny, and free of any stains or plaque.
• Smell. Fresh langoustines have a pleasant sea aroma. If they start to go rotten, they will have an unpleasant, muddy odor.
• The eyes should be black and shiny, not covered with plaque.
• The tail should be tucked inward.
• You shouldn't pay attention to the size. Both large and small langoustines are equally tasty.
• The packaging must be intact and not wrinkled.

The eyes of langoustines should be black and shiny.
Purchased langoustines must be thoroughly rinsed, filled with water, and salted. Boil for 5-7 minutes. After this, you can easily remove the shell and grill the meat.

How to choose seafood - what to look for?

For grilling, of course, medium or large shrimp or langoustines are best suited. The latter is a close relative of the lobster, similar to a crustacean, but still a little different. Although, their taste and beneficial properties are almost the same.

When choosing these seafood, you should adhere to two main selection criteria:

• whether they are frozen or fresh;
• farmed or wild.

In the first case, we note that fresh meat is, of course, much healthier and tastier, in addition, it retains its structure. But frozen meat loses half of its beneficial properties and becomes looser.

When it comes to whether farmed or wild, it is better to give your preference to wild (this information can usually be found on the packaging, or ask the seller). These seafood will have a brighter sea taste, and they are also healthier.

How to marinate langoustines?

Before marinating, langoustines must be prepared differently.
Remove the head and claws, open the shell with a knife, remove the esophagus along with the internal contents. This way the product marinates better. Garlic marinade is best suited for grilled langoustines. To prepare it, crush a few cloves of garlic through a press, add 100 ml of olive oil, salt and spices to taste. Soak the langoustines in this mixture for about an hour. Lemon or wine marinade is also good for seafood.

Langoustine salad

This very simple and quickly prepared dish has a very impressive taste that can surprise even gourmets.

Ingredients:

• 30 g parsnips;
• 50 g of curly lettuce leaves (can be replaced with regular lettuce leaves);
• 100 g peeled tomatoes;
• 100 g of sweet pepper (if possible, use vegetables of different colors - then the salad will turn out very bright and colorful);
• 100 g langoustine meat.

Ingredients for marinade:

• 50 g vegetable oil;
• 50 g orange juice;
• rosemary;
• salt, pepper to taste.

Ingredients for salad dressing:

• 50 g vegetable oil;
• 50 g balsamic vinegar (can be replaced with wine vinegar in the same amount);
• 30 g regular mustard.

Preparation:

1. Make the marinade: add oil, salt, pepper and rosemary to the juice, whisk the mixture thoroughly with a fork until smooth. Dip pre-shelled carcasses into the mixture. For the meat to marinate well, 5 minutes is enough.
2. Cut parsnips, peppers and tomatoes into small bars or strips. Tear large lettuce leaves into medium-sized pieces with your hands and mix with the rest of the vegetables.
3. Add oil, mustard, vinegar to the vegetable mass and mix everything very thoroughly.
4. Place the vegetable mixture mixed with mustard sauce on a plate, and marinated crustacean meat on top. For greater effect, you can decorate the finished dish with langoustine shells.

Langoustines in the oven with cream sauce

Another version of baked langoustines, but in combination with a thick creamy sauce. This dish is a win-win option with pasta, mashed potatoes or baked vegetables.

Composition of ingredients

To prepare it you need to take the following components:

• langoustines – 10-12 pcs.;
• butter - half a pack;
• heavy cream (at least 20%) – 250 g;
• a tablespoon of flour;
• garlic clove;
• salt, other spices - to taste.

Step-by-step cooking process

1. The first step is to separate the heads of the langoustines and remove the esophagus from under the shell.
2. Then you need to place the cleaned crayfish in a greased form, lightly salt and season with the selected spices.
3. Next, put the butter in a thick-bottomed frying pan or saucepan and put it on the fire. When the butter is completely melted, add as finely chopped garlic as possible and fry it a little.
4. After 2 min. frying, add cream and bring to a boil.

5. Then, when the creamy mass begins to boil, you need to slowly add flour and boil the sauce a little until slightly thick.
6. After reaching the required consistency, remove the sauce from the heat and cool slightly. The cooled creamy mixture must be poured over the prepared langoustines and placed in an oven preheated to 180 °C for 15 minutes.

Remove the finished dish from the oven and cool.

How to serve a dish

If desired, in 5 minutes. Before the end of baking, the dish can be sprinkled with grated cheese.

Let's start the process

1. First of all, we clean the langoustines from their shells. Then take a sharp knife and cut the tails upward. We do this in order to remove the dark intestinal thread.
2. Now rinse well in water.
3. Chop the chili very finely.
4. Then you need to squeeze the juice of half a lemon. We leave the second half. We will need it for serving.
5. Combine the prepared langoustines, chili, lemon juice, honey, salt and oil in a separate container. Mix everything and leave it like this to marinate for 1 hour.
6. After this time, you can string the langoustines onto skewers.
7. Now the very important points: the grate must be lubricated with oil; the heat should be low; You only need to bake them for a few minutes with a couple of turns.
8. You can put foil on the grill and bake on it.
9. Remove the langoustines immediately when they change color from gray to bright orange-pink. The most important thing is not to overexpose or overdry.
10. Ready langoustines are served with lemon wedges, as they must be sprinkled with lemon juice before eating.

You might also like shrimp scampi, the recipe for which you can find on our Recipe Ideas website.

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Grilled marinated langoustines

Photo: Grilled marinated langoustines
Sesame marinade gives the crustaceans a piquant taste. Ginger makes the dish spicy and contains beneficial substances that strengthen the immune system.

Products:

• Langoustines – 2 kg;
• Ground ginger – 2 tsp;
• Garlic – 2 cloves;
• Sesame oil – 250 gr.;
• Salt, fresh rosemary - to taste.

Cooking method:

Thaw crustaceans - first in the refrigerator, then at room temperature. Remove the intestinal vein, trim the heads.

Prepare the marinade. Mix all sauce ingredients in melted butter. Pour part of the marinade into a separate bowl; this will be a sauce for ready-made seafood.

Marinate the crustaceans.

Grill each shrimp for two minutes.

This recipe is suitable even for children, only in this case you should avoid ginger; The child may not like the spicy taste. Langoustines can be cooked on a grill not only at home, but also on a picnic, making a quick and original appetizer. But in this case, you need to marinate and cut the shrimp first, at home, because they need to be thoroughly washed. The dish goes well with beer and stronger drinks.

Langoustines in the oven

Langoustines cooked in the oven will be an excellent alternative to baked fish, when with a minimum of ingredients and time spent you get a beautiful and satisfying dish. It is very important not to dry out the tender meat of crustaceans during the cooking process. To do this, experienced cooks place a metal cup or deep plate with a small amount of water in the oven when baking. This will help prevent the meat from drying out and will not harm the taste of the dish.

Composition of ingredients

The following products will be required:

• langoustines – 10 pcs.;
• soy sauce – 70 g;
• parsley - half a middle bunch;
• hot red pepper and salt - to taste;
• vegetable oil;
• ripe tomatoes – 3-4 pcs.;
• wooden skewers – 10 pcs.

1. The main highlight of this recipe is the tomatoes. They need to be placed in boiling water for 2-3 minutes, then remove the skin, remove the seeds and turn into a puree using a blender.
2. Next, mix soy sauce with finely chopped parsley, pepper and salt, then add tomato puree.
3. Afterwards, pour the soy-tomato marinade over the whole langoustines and leave for 15 minutes.
   Read also:  How to make your own Starfish salad
4. Then thread the crayfish onto skewers and place on a baking sheet lined with parchment and greased with oil. The oven should already be preheated to 180°C at this time.
5. The langoustines need to be baked for 10-12 minutes.

How to serve a dish

Serve with vegetable puree or baked potatoes.

Fried langoustines in batter

Another recipe suitable for beer. By varying the spices and flavorings, you can achieve any desired aftertaste. Langoustines turn out to be satisfying, while not serving as an appetizer, but as a completely independent dish.

Composition of ingredients

For this dish you will need the following products:

• langoustines – 20 pcs.;
• salt, a little sugar;
• vegetable oil for frying.

Ingredients required for the savory batter:

• milk or any fermented milk product (kefir, fermented baked milk, yogurt without additives) – 2 tbsp.;
• 2 eggs;
• a glass of grated sharp cheese. Cheese with fenugreek or green paprika is ideal in this case;
• salt, red hot pepper - to taste;
• flour – add optionally, depending on the resulting consistency.

Step-by-step cooking process

1. First, it is necessary to remove the head and part of the shell from the langoustines. If possible, you should leave the tail part of the shell - it will be convenient to grab and dip the workpiece in the batter.
2. The next step is to also remove the esophageal threads.
3. After this, pour water into a small saucepan and put on fire. After boiling, you need to lower the langoustines into boiling water for half a minute.
4. Boiled langoustines should be set aside to cool.
5. Afterwards you need to take a deep small bowl. You need to pour milk or fermented milk product into it, add cheese, eggs, a teaspoon of sugar and a little salt and pepper. Beat the mixture with a mixer.
6. When you get a homogeneous structure, you can start adding flour. It must be inserted carefully so as not to add too much. The required consistency of the finished batter should resemble homemade sour cream in thickness.

7. When the batter is ready, you need to put a deep frying pan on the fire and pour 2 fingers of vegetable oil into it. Afterwards, you need to let the oil heat up well. When the pan is ready for frying, take the langoustines one at a time, dip them in batter and place them in boiling oil. You need to fry the crustaceans until a tender golden crust appears.

How to serve the finished dish

Place finished fried langoustines on a paper towel or napkins to remove excess fat. You can sprinkle a small amount of fresh dill on top and sprinkle with lemon juice.

The best option is to cook langoustine dishes immediately, without freezing. But if the frozen product was purchased initially and there are no plans to cook it in the near future, then it is better to put it in the freezer, having previously packed it in another plastic wrap.

Some recipes for preparing langoustines do not require defrosting the product. In this case, the langoustines only need to be doused with boiling water once or immersed for 20 minutes. into cold water.

Scientists have proven a very interesting fact: those people who included langoustines in their diet on an ongoing basis suffered less often than others from manifestations of various diseases. The secret of this product is that langoustine meat is digested faster than other animal proteins, while giving the body maximum mineral nutrients.

Dieticians and nutritionists strongly recommend that patients who are on the path to losing weight and getting healthier include langoustines and their immediate relatives in their daily diet as often as possible. It is thanks to this product that the body will quickly become saturated without creating fat deposits.