How to Cook Langoustines
Try to buy live langoustines as they are totally different to frozen or dipped ones. They are more expensive and harder to get hold of but are well worth it, as freezing changes the texture of the meat and they lose much of their delicate sweetness.
If you are lucky to find live ones, you can kill them with a sharp knife through the back of the head as with a lobster or just put them to sleep in a freezer for half an hour.
1. After killing the langoustines, bring a large pan of salted water to the boil with a couple of bay leaves, some lemon and a few whole black peppercorns.
2. Add the langoustines to the pan and bring back to the boil. Cook for 3-5 minutes, depending on the size. Remove them from the water and set aside to cool.
Grilled Langoustines with Moroccan Butter Recipe
2 whole red chillies
2 whole green chillies
2 cloves of garlic, finely chopped
20g fresh ginger, finely chopped
½ tsp of ground cumin
¼ tsp of ground coriander
½ tsp paprika
¼ tsp turmeric
¼ tsp ground nutmeg
1 small onion, finely chopped
A handful of coriander
Salt and pepper to taste
250g unsalted butter, softened
16 large or 24 small langoustines
1 lime, cut into wedges
To make the Moroccan base, put the chillies, ginger, garlic, onion, coriander and all the spices into a food processor and blend into a rough paste. Stir the blended paste into the softened butter and season to taste.
1. Put each langoustine belly side down on a board and cut lengthways.
Scoop out the creamy contents of the heads and any red roe with a teaspoon. Add this to your Moroccan butter, to add more flavour. If you do not wish to use it, then just leave it out.
2. Arrange the halved langoustine shell side down on a baking tray and spoon on the Moroccan butter over, making sure the meats are covered. Grill for 1-2 minutes, until the shells and meat are heated through.
3. Place the langoustines on 4 serving plates and drizzle with the cooked butter from the baking tray and simply garnish with some lime.