Looking for good and easy recipes for langoustine?

Does any body know any simple langoustine recipes that’s easy to prepare and cook, also what can it be served with for a main course???
Would appreciate your recipe ideas, thank you.

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3 Responses to “Looking for good and easy recipes for langoustine?”

  1. Jane said:

    My mother always served them tossed in a vegetable salad with a mayo dressing with french fries on the side. A favorite meal as a kid.
    You can use them instead of cooked shrimp in any recipe with excellent results.
    They are pre-cooked so don’t over heat them, they get tough.
    How about a nice newburg sauce with langostinos over puff pastry, rice or toast points?

    http://recipes.epicurean.com/recipe/649/shrimp-newburg.html

  2. Dune said:

    Langoustine and mussel chowder with herb celery
    Ingredients
    20 raw or cooked medium-sized langoustines
    450g/1 lb mussels, cleaned
    50g/2oz butter
    4 fresh bay leaves
    50ml/2fl oz dry white wine
    1 small onion, chopped
    50g/2oz rindless dry-cured unsmoked bacon, cut across into short, fat strips
    225g/8oz potatoes, peeled and cut into small dice
    1 tbsp plain flour
    300ml/10fl oz full-cream milk
    120ml/4fl oz double cream
    1 tbsp chopped herb celery
    2 water biscuits, crumbled
    salt
    freshly ground black pepper

    1. If using raw langoustines, put them into the freezer for 30 minutes to kill them painlessly. Then put the langoustines into a pan large enough to hold them and all the mussels and add 300ml(10fl oz) water and half a teaspoon of salt.
    2. Cover, bring to the boil and steam for three minutes. Then uncover the pan and turn the langoustines over once or twice. Add the mussles, cover the pan again and steam for a further 3-4 minutes, until the mussels have all opened (discard any which remain closed).
    3. Tip the langoustines and mussels into a colander and set over a large bowl to collect all the cooking liquor. When they have cooled slightly, remove the langoustines and mussels from their shells and set aside.
    4. Alternatively, if using cooked langoustines, remove from their shells and set aside. Put the mussels into a medium sized pan with the water, then cover and cook over a high heat for 3-4 minutes. Drain, reserving the cooking juices as before, and remove the mussels from the shells.
    5. Melt 25g(1oz) of the butter in a large pan, add the langoustine shells and two of the bay leaves and fry for one minute. Add the wine and the reserved cooking liquor and while it is bubbling away, crush the shells with the end of a rolling pin to release all their flavour into the cooking liquid.
    6. Cook for 3-4 minutes and then pour back through the colander into the bowl.
    7. Heat the rest of the butter in a pan, add the onion and bacon and cook gently until the onion is soft but not coloured.
    8. Add the diced potatoes and cook for 1-2 minutes.
    9. Stir in the flour, then add the milk, cream and bay leaves and strain in the flavoured cooking liquor through a fine sieve to remove any small pieces of shell.
    10. Simmer for 5-7 minutes until the potatoes are tender.
    11. Stir in the langoustines, mussels and herb celery and adjust the seasoning if necessary.
    12. Ladle into warmed soup plates and serve sprinkled with the crumbled water biscuits.

  3. Robin B said:

    Peel them, devein then and make a halfway through slit along the back of each.
    Marinade them for a couple of hours in milk with garlic powder well stirred into it.

    Add a dash of red food colouring to the marinade.

    Take them out, put onto skewers interspaces with pieces of red, green and yellow peppers and grill them, regularly basting with olive oil (a pastry brush is good for this)

    Cook some rice (recommend Basmatti) while the prawns are marinading.

    Serve the prawns over rice, heat the marinade and pour over.
    Very tasty




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