How To Cook Langoustine

A type of large prawn is Langoustine.They’re similar to lobsters, but smaller, and different from crawfish because they live in saltwater.The most simple way to prepare langoustine is to boil them and then remove their shells to get to the meat inside.

Step 1: Langoustines can be put in the freezer for 20 minutes.

If you bought frozen langoustines, you can skip this step.If you bought live langoustines, you need to make sure they are dead.They should be left in the freezer for 20 minutes before cooking.If you don’t want to cook your langoustines right away, you can keep them in the fridge for a few days.

Step 2: Bring the large pot of water to the boil.

To maximize how many langoustines you can fit, use a larger stock or soup pot.You’re going to want to use a lot of salt to get the same amount of water.It should be like the ocean in your pot.

Step 3: The langoustines should be placed in the water for 3-4 minutes.

You can cook them in batches if you want to avoid this.Don’t overcook them as well.Langoustines’ shells are pink in color, but should change into a pink hue after cooking.

Step 4: To find out if the meat is cooked, look under the tail.

The meat can be seen on the bottom of the tail through the clearish covering.The langoustines are done if it has changed color from a pale pink to a white.

Step 5: The langoustines should be cooled on a tray.

Set them aside and wait for them to cool.The langoustines will absorb the cold water, so don’t submerge them in it.

Step 6: The langoustines should be on a board.

If you want to separate the meat from the shells, you can use a cutting board.Make sure your cutting board is clean.

Step 7: The langoustine’s tail should be broken.

Hold the langoustine with 2 hands, one holding the head and the other the tail.Pull the two parts of the body in opposite directions.You may have to wiggle the tail to get it to loosen.The head should be put aside.The head and other parts of the langoustine can be used to make soup later.

Step 8: The meat should be separated from the tail shell.

The majority of the meat is inside the tail shell.To make it easier to get away from the meat, pinch the sides of the shell.Pull the shell away from the flesh by gripping the tail length-wise between the index fingers and thumbs.Remove the flesh from the back of the shell once it’s loosened.To cut through the back of the shell, you can use a pair of kitchen scissors.

Step 9: The tails should be cut with a knife.

You can slice through the back of the langoustine’s tail with a small knife.The tip of your knife can be used to remove it.

Step 10: The meat is in the claws.

It’s easy to forget that langoustines have a lot of meat in their large claws.Remove the thin tip of the claw and insert it into the larger forearm to pull out the meat.You can use it like a toothpick.

Step 11: You can serve the meat or use it in a recipe.

If you want to make a more complicated recipe, you can eat the langoustine meat now.About 4 people will be served by 10 langoustines.