Langoustines in the oven

Langoustines in the oven

Langoustines, or Norwegian lobsters, resemble huge shrimp, but with a slightly more regular shape. Their meat is tasty, nutritious and healthy. They are quickly and simply prepared - into a stunning delicacy worthy of a gala table; they can be transformed in almost 20-30 minutes, without making a huge effort. Neither gourmets who love delicious food, nor those who watch their figure and strive to eat right will not refuse them. Lagnustines cooked in the oven are tasty and appetizing. These crustaceans can be baked according to several recipes; the choice depends on the gastronomic preferences of the cook and those for whom he is preparing a unique snack.

Individual manufacturing

Baking langoustines is a short and easy process. Even a novice cook will successfully cope with the task if he knows and takes into account several fundamental points.

• Langoustines should not be defrosted by immersing them in hot water, because they will lose some of the water and become dry. An even worse idea would be to heat crustaceans in the microwave. This attempt to speed up the thawing process will cause the protein to curdle and the crustacean meat to become hard and rubbery. To maintain juiciness and tenderness, seafood must be given the opportunity to thaw in natural conditions, without a sharp temperature change, by keeping it for some time in the main chamber of the refrigerator or simply on the table.
• The shell of langoustines is usually not removed before baking so that the meat remains juicy. But it needs to be cut to remove the digestive vein, otherwise the snack will acquire an unpleasant bitterness. The paws are also removed, and the head is left only for decoration. From time to time, not only the shell, but also the body of langoustines is cut.
• If you string langoustines onto wooden skewers, they will retain their excellent shape when baked. Before doing this, it is better to soak the skewers briefly in clean water so that they do not start to burn.
• Like other seafood, langoustines have a specific fishy smell. To eliminate it, they are baked with the addition of citrus juice and fragrant herbs. The juiciness of crustaceans is given by olive or butter.
• Langoustines should not be baked for a long time. Usually 10-20 minutes is enough. The exact time depends on the size of the crustaceans, and also on whether they were boiled before freezing.

Baked langoustines can be served as an independent appetizer, but more often they are accompanied by a side dish of rice, pasta, fresh or baked vegetables.

Traditional recipe for langoustines baked with garlic

• langoustines – 1 kg;
• garlic – 3 cloves;
• soy sauce – 40 ml;
• lemon juice – 40 ml;
• olive oil – 60 ml;
• dark ground pepper - to taste.

• Thaw seafood by keeping it in the main compartment of the refrigerator for some time or at room temperature.
• Wash the langoustines and dry with a napkin.
• Cut the shells, remove the intestines - these are the black stripes running along the body of the langoustines.
• Combine soy sauce, lemon juice and oil in equal quantities.
• Pass the garlic through a press, mix with the resulting sauce, and pepper it.
• Pour the sauce over the langoustines, stir with your hands, leave for 10-15 minutes so that they marinate a little.
• Grease the baking dish with the remaining oil.
• Slide the crustaceans onto wood sticks and place in the mold.
• Place the dish with seafood in an oven preheated to 200 degrees. Cook them for about 15 minutes until they turn white.

It is recommended to serve langoustines made according to this recipe with hot sauce. As a side dish, you can offer rice or pasta, as well as vegetable salad.

Langoustines baked in butter

• langoustines – 1 kg;
• lemon – 0.5 pcs.;
• butter – 30 g;
• fresh dill – 20 g;
• refined vegetable oil - how much will be needed;
• salt, seasonings for fish dishes - to taste.

• Remove the defrosted langoustines from their shells and remove their intestines.
• Place each langoustine on a skewer, piercing it along the body from tail to head.
• Squeeze the juice from half a lemon.
• Melt the butter using a method convenient for you, combine with lemon juice.
• Add salt, spices, stir.
• Using a pastry brush, coat the bodies of the langoustines with the fragrant butter mixture.
• Grease a baking dish with vegetable oil. Place seafood in pan.
• Finely chop the dill and sprinkle it over the seafood.
• Preheat the oven to 200 degrees, place the form with langoustines in it for 15 minutes.

Serve the langoustines hot with a side dish of rice or vegetables. The appetizer can also be supplemented with tartar sauce or similar.

Langoustines baked with rosemary

• langoustines – 0.5 kg;
• rosemary - according to the number of langoustines;
• lemon juice – 25 ml;
• olive oil – 80 ml;
• wheat bread – 150 g;
• garlic – 2 cloves;
• cherry tomatoes – 0.2 kg (for serving);
• cheese – 50 g;
• salt, pepper mixture - to taste.

• After defrosting, wash the langoustines in running water and pat dry with a napkin.
• Cut each langoustine along the spine and remove the digestive veins.
• Mix lemon juice with a spoon of oil, salt and pepper.
• Place a sprig of rosemary into the slits. Pour the purchased lemon sauce over the crustaceans.
• Cut the bread into thin slices according to the number of langoustines.
• Heat two tablespoons of oil in a frying pan.
• Cut the garlic cloves into several pieces and fry in oil until the appropriate aroma appears.
• Remove the garlic, place slices of bread in its space, and lightly brown them.
• Grease a baking sheet with the remaining oil, place the langoustines on one side and the bread on the other. Sprinkle the bread with finely grated cheese.
• Place the baking sheet in an oven preheated to 200 degrees. Bake the langoustines for 15-20 minutes, but remove the bread before the cheese has melted.

When serving, place the langoustines on plates, next to them are croutons and cherry tomatoes cut in half.

Langoustines baked in the oven with pesto sauce

• langoustines – 1 kg;
• pesto sauce – 60 g;
• olive oil – 40 ml;
• soy sauce – 20 ml.

• Thaw the langoustines, peel them, and remove their digestive veins.
• Cut the bodies of the langoustines between the tail and the head approximately halfway deep.
• Pull apart the crustacean meat and fill the slits with pesto.
• Grease the mold with vegetable oil. Combine the remaining oil with soy sauce.
• Place the crustaceans in a mold and pour in a mixture of olive oil and soy sauce.
• Place the form in an oven preheated to 200 degrees. Bake seafood until done. This will take about 15 minutes.

Langoustines baked with pesto sauce go well with pasta and vegetable salad.

Langoustine tails baked with cheese

• langoustines – 1 kg;
• hard cheese – 100 g;
• fresh herbs – 50 g;
• butter – 100 g;
• salt, pepper - to taste.

• Remove the butter from the refrigerator in advance so that it becomes soft.
• Remove a small piece of butter to grease the pan. Use it as intended.
• Finely chop the greens, place in a blender container, add oil, salt and pepper, and blend.
• Cut off the heads of the langoustines, remove their shells, and remove them from the food tract.
• Cover the langoustine meat with greenish oil and place in a mold.
• Sprinkle the seafood with grated cheese and place in an oven preheated to 200 degrees for 10-15 minutes.

Langoustines made according to this recipe are served as an independent appetizer with small wedges of lime. They can also be supplemented with a salad of new vegetables.

Langoustines are tasty and healthy seafood that can be served at a festive table. They are often baked in the oven. You can create this using several recipes, each of which is good in its own way.

Langoustines in the oven

Tender langoustines baked with marinade. In terms of their beneficial and nutritional properties and taste, langoustines occupy quite the highest rating among seafood delicacies. Langoustines are much larger in size than shrimp and have the most tender and soft meat with a sweetish taste.

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Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 10 minutes

Step-by-step production

Step 1:

Measure out the ingredients you need to make the langoustines in the oven. Thaw the langoustines ahead of time at room temperature or in the refrigerator. In extreme cases, they will better retain their taste and beneficial characteristics. I have boiled and frozen langoustines, they are pink in color. If the langoustines are raw (gray-green in color), they must first be boiled in bubbling salted water for 5-6 minutes, depending on their size.

Step 2:

Wash the langoustines well under cool water, cut off all the legs with scissors. Make a cut in the shell along the upper part of the langoustine from the head to the tail, remove the black thread (digestive vein) so that the langoustines do not get a bitter taste. Cut the top of the langoustine a little so that the marinade penetrates better into the meat. Rinse the langoustines again and dry thoroughly so that no water remains on them.

Step 3:

Prepare the marinade. Peel the garlic, pass through a press or chop using a small grater.

Step 4:

Wash the parsley, dry it, chop it finely. Greens will give the marinade a spicy taste and smell.

Step 5:

In a small bowl, combine olive oil, lemon juice, soy sauce, stir. Taste the marinade and add a little salt if necessary.

Step 6:

Add cooked garlic and parsley, stir. If the most spicy taste is preferred, dark ground pepper will do the trick.

Step 7:

Brush all langoustines with marinade on all sides. And don’t forget to grease the cut part of the langoustine so that it is saturated with the marinade inside. You can use a pastry brush for this. I felt comfortable doing this with an ordinary spoon, as it would be easier to pour the marinade inside the langoustine.

Step 8:

Place the cooked langoustines on a baking sheet or other suitable baking dish. Cover the pan on top and leave the langoustines for 30-40 minutes so that they are soaked in the marinade.

Step 9:

Open the pan and bake the langoustines in an oven preheated to 180C for 10-15 minutes. The baking time depends on the operating characteristics of the oven and the size of the langoustines. The main thing is not to overcook the seafood delicacy so that the langoustine meat does not become dry and tough. When roasted, langoustines can be served with a side dish, preferably with rice or pasta. Cooled down they will be a delicious cool snack. Bon appetit!

Langoustines are served entirely with lettuce, lemon, and olives. They mix well with vegetable side dishes, especially grilled vegetables. Langoustines are also included in dishes such as paella, risotto, etc.

My langoustines were marinated a little longer, and they came out with a rich taste. I advise you not to shorten the marinating time, as this affects the intensity of the taste of the finished dish.

Langoustines baked in the oven

Langoustines are fairly large seafood, their meat is juicy, tender and very tasty. From the outside, langoustines look like large shrimp. Langoustines baked in the oven are a wonderful and appetizing dish that will decorate a gala table; it will also go perfectly with beer as an appetizer. Bake langoustines in the oven and treat yourself to a tasty, rich and unique dish!

Ingredients

Manufacturing process

There are 2 types of langoustines on sale: without heat treatment (raw) - they are greenish-gray in color and after heat treatment (boiled) - they are reddish-coral. If you have raw langoustines, then you need to boil them in advance in boiling salted water for approximately 5 minutes from the moment of boiling. If you have langoustines that were heat-treated before sale (like mine), then we start cooking right away.

Thaw the langoustines at room temperature and rinse under cool water. Next, we take any langoustine, cut the tail part with scissors, starting from head to tail, then remove the intestine, cut off the small legs and wash.

Leave the cooked langoustines in a colander for 10 minutes to drain excess liquid. At this time, let's start making the marinade sauce. To do this, chop the parsley very finely.

Place the chopped parsley in a deep bowl, add vegetable oil, pressed garlic, lemon juice, teriyaki sauce and soy sauce, if necessary, salt and pepper to taste.

Stir until smooth and the sauce for marinating langoustines is ready.

Place the langoustines in the form in which they will be baked (I previously covered the baking form with foil).

Next, apply marinade sauce to the cut tail part.

Let the langoustines marinate and soak in the most delicious, aromatic sauce for 1 hour. After the time has passed, place the langoustines in a preheated oven and bake for about 15 minutes at 180 degrees, then remove from the oven and serve.

Baked langoustines taste best when they are hot, as they turn out very juicy and spicy, and even when cooled, the dish is very appetizing. You can serve langoustines as an appetizer or as a main dish with a side dish of rice, potatoes or grilled vegetables.

Langoustines in the oven

Ingredients

Langoustines – 6-7 pcs.

Garlic – 1-2 cloves

Olive oil – 2 tbsp.

Soy sauce – 1 tbsp.

Sea salt - to taste

Ground dark pepper - to taste

Cilantro - a few sprigs

Lemon juice – 1 tbsp.

• 159 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

Even a child can prepare this traditional dish. The marinade sauce is very fragrant, tasty and rich - it is in perfect harmony with the shrimp meat. If desired, you can add more hot sauce to the sauce, this will only enhance the taste of the dish. It’s simply incomparable with dry wine and beer, not to mention strong alcoholic drinks.

To make langoustines in the oven, take the products from the list. Thaw the langoustines ahead of time.

Wash the cilantro, dry it, chop it very finely.

Place cilantro, pressed garlic, olive oil, soy sauce, lemon juice, salt and pepper into a deep bowl.

Mix the sauce until smooth.

So that the langoustines were even after cooking, I strung them on wooden skewers. In this form they can be grilled, very comfortably.

Place the langoustines on a comfortable flat dish and brush them with the prepared sauce using a silicone brush. Leave to marinate for a while, continue to brush with sauce from time to time.

Line a baking tray with foil and place the langoustines. Brush them with sauce again. Bake in an oven preheated to 220 degrees under the grill for 10 minutes. After 5 minutes, the langoustines must be turned over and coated with the remaining sauce on the other side.

Serve oven-baked langoustines as a hot appetizer with your favorite sauce, although they will be so self-sufficient in taste that it is completely possible to do without it.