How to cook langoustines: 16 excellent dishes

How to clean

Before you start cooking frozen langoustines, you need to prepare them: defrost, rinse and peel. All seafood is defrosted in the refrigerator or indoors at a temperature of about 20 degrees. The claws with paws are cut off with scissors, and the insides are cut out with a small sharp knife. To do this, you need to make a neat cut along the body: from the head to the tail. There is no need to extract anything. Running water will quickly wash everything away.

In many recipes, in addition to the legs and entrails, you need to completely remove and clean everything, leaving only the meat that is located in the lower part of the body, near the tail. Therefore, it is recommended to first familiarize yourself with the method of preparing the selected dish, and then clean it, following the step-by-step instructions.

PP salad with avocado

Salad with langoustines is a great excuse to have a romantic dinner at home. He is very beautiful in appearance. Tasty, light and low calorie. All components combine perfectly to taste. And most importantly, the salad takes only 20 minutes to prepare.

Amount of recipe ingredients for 2 servings:

6 langoustines;
4 cherry tomatoes;
4 quail eggs;
bunch of lettuce;
half an avocado;
a small bunch of arugula;
4 tsp olive oil;
1 tsp wine vinegar.

KBJU per 100 g: 128 kcal; 9 g; 9 g; 2 g. Cooking time: 5 minutes. Cooking time: 15 minutes.

Step by step recipe:

Thaw and boil frozen lobsters.
Peel, leaving only the meat with tails.
Rinse and dry in a colander.
Boil quail eggs hard (5 minutes after boiling).
Cool in cold water.
Heat a frying pan with oil (1 tbsp). Fry the langoustines on both sides for 1.5 minutes.
Wash the lettuce and arugula salad and dry slightly. Arrange nicely on a plate.
Wash all vegetables and dry. Cut the tomatoes into quarters and place on top of the greens.
Peel and pit the avocado, cut into thin slices and place between tomato slices.
Peel the eggs, cut into 2 parts, place in the remaining free spaces.
Arrange fried shrimp beautifully on top of the resulting salad.
Season the salad with oil and vinegar. Season with spices.

To remove excess oil from langoustines after frying in a frying pan, place them on paper napkins or towels.

The salad is served immediately after preparation. It goes perfectly with a good house wine for a romantic dinner.

How to cook frozen langoustines

Boiled langoustines are an excellent snack for beer. But not everyone knows how to cook them correctly.

When buying these shellfish, first of all, you need to find out from the seller what form they are in: fresh or already boiled. This can also be determined by appearance. If the shell has a gray tint, the shellfish is fresh; if it is pinkish, the langoustine has already been cooked.

We will need ingredients:

langoustines – 0.5 kg;
water – 2 l;
bay leaf – 2 – 3 pcs.;
pepper mixture;
any herbs, spices.

Preparation:

Boil water, adding herbs, spices, pepper and bay leaf.
If the shellfish are already cooked, place them in water for 2 to 3 minutes to warm them up. Fresh langoustines need to be boiled for 5 - 8 minutes.
Remove the clams and sprinkle them with lemon or orange juice.

The appetizer is ready and can be served immediately.

Garlic paste

A delicious pasta recipe with langoustines can be easily made at home. It is not necessary to enjoy its taste only in a restaurant. It will delight any gourmet. Pasta in creamy sauce is a very tasty and appetizing lunch. All ingredients are in perfect harmony with each other.

Amount of ingredients according to recipe for 2 servings:

10 langoustines;
200 ml cream 30%;
20 g butter;
small onion;
2 cloves of garlic;
1 tsp flour;
120 g paste;
a bunch of fresh herbs;
sprig of parsley.

KBJU per 100 g: 226 kcal; 10 g; 13 g; 18 g. Cooking time: 15 minutes. Cooking time: 15 minutes.

Method for preparing langoustines:

Peel the unpeeled lobsters completely, leaving only the meat (remove the tails).
Peel the garlic and onion and chop very finely.
Cook the pasta according to the time indicated on the package. Salt the water a little.
Wash fresh herbs and parsley and chop individually. Set aside.
Now you should prepare the sauce. Melt the butter in a frying pan, fry the onion until transparent.
Throw the lobster with garlic to the onion, add flour and mix everything carefully. Fry until they turn pink as in the photo.
Pour chopped parsley into the same frying pan and pour cream over everything.
Simmer over high heat, stirring the entire mixture occasionally, until a liquid cream is obtained.
Turn off the gas. Add spices and stir.
Divide the pasta into portions. Pour over the sauce.

The sauce can also be prepared with less fatty cream, but then you will need to increase the required amount of flour.

Pasta with langoustines is sprinkled with grated cheese and decorated with fresh herbs.

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Marinade and serving sauce

To create a contrast of flavors and spicy sensations, crustaceans are poured with marinade or sauce. They pair perfectly with the natural flavor of all lobsters. The hottest ingredients are mixed in the marinade: chili pepper, garlic cloves and ginger root. They are diluted with lemon juice or some other citrus.

Most housewives cook langoustines in a sauce based on garlic and cream. This dish goes perfectly with pasta or other side dishes. In rare cases, soy sauce with garlic and rosemary is used. It is great for preparing snacks to accompany alcoholic drinks.

In garlic-lemon marinade

Amount of recipe ingredients for 2 servings:

8 langoustines;
40 g butter;
4 tbsp olive oil;
medium lime;
8 cloves of garlic;
2 sprigs of thyme;
a pinch of pink pepper;
a pinch of coriander.

KBJU per 100 g: 237 kcal; 15 g; 19 g; 2 g. Cooking time: 10 minutes. Cooking time: 1 hour 10 minutes.

Step by step recipe:

Peel large shrimp completely, leaving only the tails. Rinse off all the innards and dry in a colander.
Peel the garlic and chop very finely. Place in a deep bowl.
Rinse the thyme, dry it, separate the leaves from the stems. Add leaves to garlic.
Wash the lime, divide into 2 parts, squeeze the juice from each half into the same plate.
Mix with olive oil, coriander and spices.
Place the langoustines in the marinade and mix well.
Marinate for about an hour indoors (stir every 15 minutes).
Heat a frying pan with oil. Place scampi there and add black pepper.
Fry over medium heat (2 minutes). Unroll to the other side, pepper again and fry for another 2 minutes.

Citrus juice is squeezed out much faster if you roll it on the table, lightly pressing on it with your hand.

Fried langoustines in a garlic-lime marinade are decorated with chopped lettuce leaves and lemon quarters.

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Smoked seafood at home

Do you think you can’t smoke langoustines yourself? This is wrong. Even if you don't have a smoker, don't despair. A regular bucket and grill grate are suitable for these purposes.

Ingredients:

langoustines – 1 kg;
any spices to taste;
lemon juice – 30 ml.

Before you start cooking, you need to build a smokehouse. To do this, take an iron bucket that you won’t mind. Make 12 - 15 small holes in its bottom.

Collect small firewood and sawdust. Fruit trees (cherry, apple, plum) are ideal. Fill the bottom of the bucket with coal and place the shavings on it. Heat it well.

Cooking process:

Prepare the clams by removing the shell and legs, leaving the heads and tails.
Take small wooden skewers, thread the langoustines on them in the tail area and sprinkle the carcasses with lemon juice.
Place a grill net on a bucket and place the clams in it. Langoustines should be inside the bucket.
Cover your structure with a damp cloth to prevent excess smoke from escaping.
Smoke the langoustines for 7 - 10 minutes.
This unusual dish will be a good addition to any picnic.

In creamy sauce

Amount of ingredients according to recipe for 4 servings:

20 langoustines;
200 ml cream 30%;
4 cloves of garlic;
100 g butter.

KBJU per 100 g: 192 kcal; 18 g; 13 g; 1 g. Cooking time: 10 minutes. Cooking time: 25 minutes.

Step by step recipe:

Boil the lobsters until done. Cut the meat and rinse under running cool water.
Heat a frying pan, melt only half the butter and fry on both sides (3 minutes per batch).
Now you need to prepare the sauce. Squeeze out the garlic using a press.
Heat another frying pan, melt the remaining butter and fry the prepared garlic.
Pour in the cream and simmer, stirring occasionally. Reduce gas to minimum.
Place the Argentine shrimp in a frying pan with the sauce, stir and simmer over low heat (16 minutes).

Add greens to the prepared dish and serve with a side dish. The lobsters in the sauce harmonize perfectly with the pasta.

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On the fire with herbs

It's time to relax in nature. In good weather conditions, you can treat yourself to an excellent delicacy cooked directly on the coals. And owners of private houses or summer cottages can generally cook langoustines according to the recipe over a fire at any time of the year.

Recipe ingredients for 3 servings:

15 langoustines;
7 cloves of garlic;
half a chili pepper;
1 tsp rosemary;
a small bunch of cilantro;
3 tsp soy sauce;
5 cm ginger root;
3 tbsp vegetable oil;
half a lemon;
half an orange.

KBJU per 100 g: 159 kcal; 18 g; 7 g; 7 g. Cooking time: 10 minutes. Marinating time: 1-3 hours. Cooking time: 10 minutes.

Recipe step by step:

First you need to prepare the marinade. Peel the ginger and garlic, rinse and chop. Wash the cilantro and hot pepper and finely chop. Place everything in a deep container.
Wash the lemon and orange and cut in half. Squeeze the juice from only one halves into a plate with the crushed ingredients.
Add rosemary and butter sauce to the same plate. Mix everything well.
Clean the lobster, removing only the intestines and legs (leave the tail and head), rinse under running water. Cook for 5 minutes. Rinse and dry.
Divide into equal piles and place one of them in a large saucepan. Pour half of the marinade into it. Lay out the 2nd layer and pour in the rest of the marinade. Leave to marinate for 1-3 hours.
Light a fire with coals and wait until they begin to smolder.
Place the langoustines on the bottom of the grill, cover with the top and secure tightly. Fry on both sides (6 minutes total per batch).

Fried scampi is served immediately after being removed from the grill. They are placed on a large plate, sprinkled with lemon and sprinkled with fresh herbs.

Step by step grill recipe

If you like to often get out into nature and cook grilled dishes, then this recipe for langoustines will be a real find for you.

Ingredients needed:

langoustines – 0.5 kg;
lemon juice – 30 g;
chili pepper – 2 g;
natural honey – 15 g;
spices, herbs - to taste.

This appetizer turns out to be spicy, a little spicy, but that’s its charm. If children will eat langoustines, chili may not be used.

Cooking process:

First of all, you need to decide whether you will clean the shellfish. Chefs of famous seafood restaurants strongly advise doing this. Take a sharp knife, make a cut in the tail area, remove the mollusk intestines, shell, legs, and head. Rinse the meat well. Make sure that there are no guts left in the product, otherwise the taste will be spoiled and bitterness will appear.
Finely chop the chili pepper, add honey, lemon juice, and spices. You need to keep the cooked shellfish in this marinade for at least an hour.
After this time, you can place the langoustines on the grill, but it is better to skewer them. In this case, you don’t have to worry that the delicacy will fall into the fire.
Frying clams should be done by a professional. The heat should be low, open fire is prohibited. If you are preparing the dish for the first time, take the advice of the professionals - place a piece of foil on the grill and lightly grease it with oil. Cook the langoustines directly on the foil. In this case, the risks of spoiling or overcooking the dish are minimal. Total cooking time is up to 4 minutes.

How do you know when grilled langoustines are ready? Pay attention to the color of the meat. It should turn from gray to light orange. Do not overcook the dish, otherwise the shellfish will turn out dry.

You can serve the langoustines on lettuce leaves, garnishing them with lime wedges.

Grilled

Regular shrimp are always very difficult to place on the grill grate. But langoustines are very convenient, since they are much larger than their relatives. That's why this dish is so popular on vacation or at the cottage.

Amount of ingredients according to recipe for 2 servings:

8 langoustines;
2 cm ginger root;
4 garlic cloves;
3 tbsp soy sauce;
2 tbsp olive oil;
1 tbsp lemon juice.

KBJU per 100 g: 144 kcal; 14 g; 9 g; 8 g. Cooking time: 10 minutes. Marinating time: 1-3 hours. Cooking time: 20 minutes.

Step by step recipe:

Clean the langoustines, removing only the intestines and legs (leave the tails). Cook (5 minutes). Rinse under running water and dry.
Peel the ginger and garlic and finely grate. Place everything in one container.
Mix with soy sauce, oil, lemon juice and spices until smooth.
Place the peeled shrimp in the prepared marinade. Gently stir everything and marinate for 1-3 hours.
Heat up the grill. Arrange the marinated scampi and fry (6 minutes per batch).

Langoustines are served immediately after grilling. They go perfectly with hot sauce and a side dish of rice.

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How to cook langoustines on the grill

If you managed to buy langoustines and want to try a delicious, unforgettable dish, then you should definitely use this recipe.

You will need:

8 pcs. – langoustines
2 tablespoons – olive oil
2 cloves – garlic
2 centimeters – ginger root
Salt to taste
Ground black pepper - to taste
3 tablespoons – soy sauce
Hot pepper - to taste
1 tablespoon – lemon juice

How to cook:

1. Langoustines need to be defrosted and placed in a colander to get rid of water.

2. Peel the ginger and chop it on a fine grater along with the garlic. Place the ingredients in a deep bowl. Squeeze out lemon juice.

3. Add olive oil, ground black pepper, chopped hot pepper, soy sauce, and a little salt if desired. The marinade is mixed until smooth.

4. Langoustines are placed in the marinade. From time to time they are turned over for uniform impregnation. Marinate the seafood for about 1 hour.

5. Heat the grill pan well and fry the langoustines for 2-3 minutes on all sides. The exact roasting time depends on the size and weight. The dish is served hot.

Calorie content per 100 g. – 187 kcal

Bon appetit!

Side dishes for serving

Norwegian lobsters are served with or without a side dish, or maybe only with sauce. It all depends on the recipe. Although the most popular option is without a side dish. So they act as an independent dish. First they are marinated, then fried, placed on a large plate and served hot or chilled.

Pasta is mainly prepared for langoustines in cream and garlic sauce. Because such a combination is the most harmonious for taste. Although the dish does not take too long to prepare, it is still more suitable for family dinners.

Large shrimps are mainly marinated and fried over a fire or grill directly in nature. The side dish is salads, regular cut vegetables or greens. Moreover, marinades are always very spicy, since they mainly contain various variations of hot peppers.

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.

Breaded

If you really want to quickly prepare a delicious and unusual appetizer for the holiday table or simply please your household, then the recipe for making langoustines in tempura is the best option.

Amount of recipe ingredients for 1 serving:

4 langoustines;
1.5 tbsp flour;
2 tbsp corn crumbs;
medium chicken egg;
1 tbsp vegetable oil;
1 tbsp soy sauce.

KBJU per 100 g: 199 kcal; 16 g; 8 g; 15 g. Cooking time: 5 minutes. Cooking time: 10 minutes.

Step by step recipe:

Boil the langoustines in the shell (3 minutes), cut out the meat and wash under running water.
Place the ingredients for the batter into a deep bowl: flour, egg, soy sauce and salt and pepper. Shake to a uniform consistency as in the photo.
Place corn crumbs on a flat plate.
Dip the shrimp in batter, dip in breadcrumbs and place in a frying pan. Fry for 1 minute on each side.

Tempura langoustines are served hot. They go perfectly with sliced vegetables, herbs, lemon quarters and hot sauce. There is no need to mix, just place everything near the hot snack.

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Cooking in the oven with garlic

Even an amateur can cook langoustines in the oven. As a result, the dish will be tasty, healthy and low in calories.

We will need the following components:

langoustines – 0.5 kg;
garlic – 3 cloves;
olive oil – 30 g;
soy sauce – 15 g (it will give the dish an unusual, piquant taste);
cilantro – 30 g;
lemon juice – 15 g.

Do not use bagged product. The juice must be freshly squeezed.

Salt is added as desired. Remember that soy sauce itself is already salty. Therefore, this ingredient is introduced according to individual taste preferences.

Cooking process:

Rinse the langoustines under running water and dry with a towel.
Prepare the marinade. To do this, finely chop the cilantro, garlic, add oil, soy sauce and lemon juice.
Brush the marinade over the shellfish and let them sit for 15 to 20 minutes.
Cover a baking sheet with foil, place the langoustines and brush them with marinade again.
Bake seafood in the oven at 200 degrees on each side for 5 minutes.

Chef's tip! If you want the langoustines to retain their shape during baking, it is better to thread them on wooden skewers. Otherwise, they will turn out crooked and lose their aesthetic appearance.

Langoustines in the oven with garlic is a popular dish. It is ideal for those who are on a diet. Calorie content – 160 Kcal per 100 grams.

With rosemary

The healthiest and most delicious hot appetizer, which takes only 30 minutes to prepare.

Amount of ingredients according to recipe for 2 servings:

6 langoustines;
medium lemon;
5 sprigs of rosemary;
3 tbsp olive oil.

KBJU per 100 g: 158 kcal; 12 g; 12 g; 1 g. Cooking time: 10 minutes. Cooking time: 20 minutes.

Step by step recipe:

Remove legs and intestines from Norwegian lobsters. Rinse and dry. Season with spices.
Cover the baking dish with food foil. Place the langoustines at a short distance from each other. Spray with oil.
Rinse the rosemary and remove the leaves from the stems. Add leaves to langoustines.
Preheat the oven and bake (10 minutes).
Wash the lemon, cut in half and divide one half into 2 more parts.

Divide the baked scampi into portions, sprinkle with lemon juice and oil. Garnish the hot appetizer with lemon quarters and herbs.

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In the oven

Ingredients:

6-7 langoustines;
1 tablespoon each lemon juice and soy sauce;
A couple of tablespoons of olive oil;
A couple of cloves of garlic;
A small bunch of cilantro.

Step by step recipe:

First you need to prepare the sauce. To do this, the washed cilantro should be dried and finely chopped. Then the chopped greens must be transferred to a deep cup.
Finely chop or mince a couple of cloves of garlic using a garlic press. Add them to the greens. Pour in lemon juice, soy sauce and olive oil. Season to taste with salt and pepper, then mix everything well.
Pre-defrost the langoustines. Cut the tail part of each crustacean with scissors and remove the intestine. Trim small paws and wash. You can bake them directly, unpeeled, along with the head. To make the dish more beautiful, each crustacean needs to be secured on a wooden skewer.
Brush the sauce onto the langoustines using a silicone brush. Leave the seafood to marinate for half an hour.
Place the prepared crustaceans on a baking sheet lined with foil. Place in an oven preheated to 220˚C.
After 5 minutes, turn the langoustines over to the other side and brush them with the remaining sauce. Bake for another 5-7 minutes until fully cooked.

It is better to serve the dish hot, but cooled langoustines are no less appetizing.

They are good with a side dish of potatoes, rice or vegetables, or as a snack with a glass of foamy beer.

100 grams of the finished dish contains:

18 g protein,
6.2 g fat,
0.2 g carbohydrates.

The calorie content of 100 grams is 129 Kcal.

With dry wine

If you want to please your household with some unusual and properly prepared dish, then Neapolitan-style langoustines are sure to please everyone.

Recipe ingredients for 4 servings:

12 langoustines;
400 g pickled tomatoes;
400 ml cream 20%;
4 garlic cloves;
4 tbsp vegetable oil;
100 ml dry wine.

KBJU per 100 g: 180 kcal; 7 g; 14 g; 4 g. Preparation and cooking time: 10 min; 60 min.

Recipe step by step:

Clean the langoustines, remove the legs and intestines. Wash thoroughly to remove dirt in cool water.
Heat a frying pan, add oil. Fry shrimp (4 minutes per batch). Place on paper towels to remove excess oil.
Peel the garlic cloves and chop. Fry until golden brown.
Beat the tomatoes in a blender. Pour the resulting puree into a frying pan. Simmer for 8 minutes, stirring regularly.
Pour in wine and season with spices. Simmer for 20 minutes on low heat.
Add some of the cream, mix and simmer until sour cream forms from the consistency (pour in cream periodically and mix everything).
Place the lobsters in the sauce, mix everything well and leave to steep (6 minutes).

The hot dish is served with pasta or spaghetti.

Smoked

Just a few ingredients are needed to prepare such a dish correctly. But how much pleasure you can get from eating smoked Norwegian lobsters in the open air at a picnic or at the cottage.

Amount of ingredients according to recipe for 5 servings:

40 langoustines;
15 cloves of garlic;
10 tbsp soy sauce.

KBJU per 100 g: 89 kcal; 20 g; 1 g; 1 g. Cooking time: 10 min. Cooking time: 50 min.

Step by step recipe:

Clean the langoustines, remove the insides and shells. Wash under cold running water.
Remove the husks from the garlic and finely chop. Transfer to a bowl. Pour in the sauce, stir and let soak for 25 minutes.
Pour the prepared marinade over the lobsters and leave to marinate for another 5 minutes.
Light the fire and install the smokehouse. Arrange the marinated langoustines on the grill.
Smoke under a closed lid or foil for 15 minutes. Remove and let cool.

Smoked scampi can be stored in the refrigerator for 7 days and in the freezer for up to 1 month.

Smoked langoustines go great with beer and other drinks.

pixabay.com

Vegetable valerian

Recipe ingredients for 6 servings:

24 langoustines;
750 g vegetable valerian;
300 g green salad;
1.5 liters of vegetable broth;
60 ml vinegar;
1 tbsp raspberry syrup;
100 g butter;
medium bunch of tarragon.

KBJU per 100 g: 60 kcal; 9 g; 3 g; 3 g. Cooking time: 15 minutes. Cooking time: 25 minutes.

Step by step recipe:

Clean the langoustines, removing only the legs and intestines. Rinse well. Boil in vegetable soup (5 minutes).
Divide the vegetable valerian with green salad into separate leaves and rinse.
Remove the meat from the cooked shrimp and pound in a mortar. Add a piece of butter and mix everything well.
Wash and chop the tarragon leaves. Place in a large bowl and mix with oil, raspberry vinegar and spices.
Divide the vegetable valerian into portions. Place a green salad in the center, and crushed meat on it. Pour sauce over everything.

You can watch the video for preparing vegetable broth. It only has a few ingredients and is not that difficult to prepare.

The finished dish is served chilled.

Yandex.Pictures

Langoustine recipes

Vegetable valerian with langoustines

Ingredients

1 kg vegetable valerian,
400 g green salad leaves,
6 langoustines,
1.5 liters of vegetable broth,
1 bunch of tarragon,
60 ml vinegar,
1 tbsp. l. raspberry syrup,
100 g butter,
pepper, salt to taste.

Preparation

Place the langoustines into the boiling broth and leave for 5-7 minutes.
Peel the vegetable valerian and green salad leaves and rinse with running water.
Crush the langoustine meat in a mortar, add half the butter, stir.

Prepare the sauce:

Dilute the remaining oil in vinegar, add chopped tarragon leaves, salt and pepper. Then place the vegetable valerian and salad on plates.
Place the langoustine meat mixture in the center, on a lettuce leaf.
Pour over the sauce.

Serve hot.

Warm seafood salad with celery and carrots

This is an Italian dish

Ingredients

6 langoustines,
6 tiger shrimps,
6 small shrimps,
250 g mussels in shells,
250 g vongole in shells,
60 g squid,
4 scallops,
1 carrot,
1 stalk of celery,
4 cherry tomatoes,
juice of 1 lemon,
1 sprig of parsley,
1 clove of garlic
olive oil.
salt pepper

Preparation

Wash the mussels and vongole with a stiff brush, cut off the beards. Cut the squid into rings. Save your head. Remove the shell and intestinal veins from the shrimp. Leave the scallops whole. Leave the langoustines whole, removing the intestinal vein, cut in the middle to open them.
Heat olive oil in a saucepan, add crushed garlic clove and parsley stem. Add the mussels and vongole, cover with a lid and leave on the heat for a few minutes until the shells open. The water they allocated should not be drained.
Finely chop the carrots and celery, place in a saucepan with a little water, and bring to a boil.
Place the squid head, cook for 3 minutes, then add the remaining seafood, cover with a lid, remove from heat and leave for 4 minutes, then drain. Mix mussels and vongole with the water in which they were boiled. Add salt, pepper, lemon juice, olive oil and chopped parsley leaves.
Serve the salad warm, garnished with halved cherry tomatoes

Neapolitan langoustines recipe

Neapolitan langoustines are prepared in a cream-based flax sauce.

Required ingredients:

langoustines – 0.5 kg,
tomatoes or tomato paste – 400 g,
low-fat cream (20 – 25%) – 300 ml,
garlic – 4 cloves,
olive oil – 30 ml,
white wine (preferably dry) – 100 ml,
spices and herbs to taste.

Cooking process:

Heat the oil in a saucepan and fry the clams on each side for 1 minute. Do not peel the shell in advance, otherwise the langoustine meat will not be juicy.
Take out the seafood delicacy and let it cool down.
At this time, add garlic to the saucepan and fry it until light golden brown.
Remove the skin from the tomato and pass the pulp through a meat grinder. Add the resulting mixture to the saucepan.
Simmer the food for 5 – 7 minutes, remembering to stir.
After this, add wine, spices and herbs. Reduce heat, simmer for another 20 minutes. The amount of sauce should be reduced by 2 times.
Gradually add cream.
Clean the langoustines, add them to the sauce and add fresh herbs.

Spaghetti or pasta are ideal as a side dish.