Easy langoustine recipe

Recette langoustine facile

In a small saucepan, heat the cognac, flambé it and pour it over the langoustines. When the cognac no longer burns, incorporate the cream, add the cayenne pepper, salt and pepper. Cook over low heat for 10 minutes.

How to prepare langoustines?

Comment préparer les langoustines ?

In the water: when the water is boiling, immerse the still frozen langoustines, remove from the heat and cover. Let stand 4 to 6 minutes depending on size. To steam, continue in the same way with the langoustines directly, increasing the cooking time to 8 minutes!

How to eat langoustines? With your fingers, pinch the shell of the tail and crush it lightly to extract the flesh. 3. Using a knife, fill the meat, then remove the dark intestine, to remove the bitterness.

When to cook langoustines? Boil large volumes of salted water (or vegetable broth) then add the live langoustines as soon as the water comes to a boil. From there, we calculate 3 minutes of cooking, without waiting for the resumption of boiling.

How are langoustines prepared? With steam, count 8 minutes of cooking for the frozen langoustines, above a court-bouillon. Finally, you can brown the langoustines in a pan for 7 minutes over high heat in a drizzle of olive oil and aromatic herbs, stirring regularly.

How do you eat langoustines?

Comment on mange des langoustines ?

Prepare the langoustines

  • Start by removing the claws and the head of each langoustine.
  • With your fingers, pinch the shell of the tail and crush it lightly to extract the flesh.
  • Using a knife, incise the flesh, then remove the dark intestine, to eliminate the bitterness.

How are langoustine shells cooked? Using a large knife, prick in the middle of the head and smash into the plank. Flip the langoustine and finish cutting the head in half. Remove the center pipe. Remove the head from the body and crush the end of the shell.

How to eat lobster? Lobster must be cooked alive. Its preparation is simple, just immerse it for 10 minutes in the court-bouillon. You don’t have to cook it again, because the meat will be rubbery. Then, it is possible to taste lobster plain or accompanied by a little mayonnaise.

Video: Easy langoustine recipe

https://www.youtube.com/watch?v=7DV_5WImzko

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!