Cooking frozen langoustine by boiling, grilling or baking is quick and easy, as this shellfish is sold pre-cooked owing to its short shelf life. Also known as scampi or Norway lobster, the langoustine resembles a small lobster. Its white, sweet and succulent flesh is covered in an orange-pink-colored shell. Thaw the frozen langoustine before cooking. Use only the tail of the cooked langoustine, discarding the head, claws, legs and shells. Serve with mild seasonings or add to salads, curries, pasta, rice and stir-fry recipes.
Remove the frozen langoustines from the original packaging and place in a bowl. Cover the bowl and place in the refrigerator to defrost for at least 12 hours, overnight if possible. Rinse the defrosted langoustines in the bowl under running water and drain.
To boil, fill a pot with water and set on high heat. Add a little salt according to taste and bring to a rolling boil. Use a slotted spoon to drop the langoustines in the boiling water. Cook for approximately three minutes. Remove the langoustines from the heat source and drain. Refill the pot with cold water to stop the langoustines from cooking any further. Allow them cool in the water for three minutes and drain.
To grill langoustines, start by preheating your grill to medium. Set the langoustines on a cutting board. Use kitchen scissors to split them in two equal halves. Rub a little melted butter or olive oil on the langoustines with your hands. Cover a baking tray with aluminum foil and place the langoustines on it. Set the tray under the grill for two minutes. Flip the langoustines over halfway through.
Bake the langoustines by pre-heating the oven to 400 degrees Fahrenheit. Sprinkle a little olive oil and lemon juice over the langoustines, or season to taste. Cover a baking tray with aluminum foil and place the langoustines in the center. Lift all ends of the foil up and over the langoustines. Join them together to seal the langoustines inside the foil. Place in the oven and cook for around 15 minutes.
- Serve the cooked langoustines on their own or with your choice of condiments. You can also add them toward the end of the cooking process in recipes for rice, pasta, pizzas and curries.
- Avoid overcooking frozen langoustines to prevent the flesh from tasting rubbery.
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