Crispy Roasted Langoustines: Perfect for Parties
Craving a delicious and elegant appetizer? Look no further than roasted langoustines! These sweet, tender shellfish are closely related to lobster but offer a more budget-friendly option. This recipe is perfect for entertaining, as it’s easy to prepare in large batches and delivers finger-licking good flavor.
Why Langoustines?
Langoustines have a beautiful pink-orange hue that turns paler when cooked. They’re incredibly simple to cook, making them ideal for both experienced and novice chefs.
Simple Yet Satisfying
The beauty of this recipe lies in its simplicity. To create a succulent dish, you only need fresh ingredients like garlic, olive oil, lemon juice, and fresh herbs. But for a touch of extra richness, I recommend adding a pat of high-quality butter.
The Secret Ingredient
Here’s my secret weapon: using good-quality butter elevates the flavor profile. It adds a delightful buttery taste that’s smooth and slightly sweet and enhances the langoustines’ natural succulence.
Beyond the Basics
While this recipe offers a classic herb-roasted approach, feel free to experiment with different flavors! For a more nuanced taste, you can marinate the langoustines in olive oil, lemon juice, and your favorite herbs, such as thyme or rosemary.
Ingredients for Herb Roasted Langoustines
Main Ingredient:
- Langoustines: The star of the dish, these shellfish provide a sweet and tender flavor.
Aromatics and Flavorings:
- Garlic: Finely chopped garlic adds a pungent and savory taste.
- Parsley: Fresh parsley brings a bright, herbaceous flavor.
Seasonings:
- Salt and pepper: Essential for enhancing the natural flavors of the langoustines.
Richness and Moisture:
- Unsalted butter: Provides richness and a creamy texture.
- Olive oil or grapeseed oil: Adds depth of flavor and helps with browning.
- Lemon or lime juice: Offers a bright, citrusy acidity to balance the richness.
Tips:
- Freshness is key: Opt for the freshest langoustines possible for the best flavor.
- Don’t overcook: Langoustines cook quickly, so avoid overcooking to prevent them from becoming tough.
- Experiment with flavors: While the classic herb-roasted version is delicious, feel free to experiment with different marinades or seasonings like chili, garlic, or lemon-dill.
- Presentation: For a more elegant presentation, crack the shells slightly before serving to reveal the tender meat.
Serving Suggestions:
- Elegant appetizer: Serve as a sophisticated starter with a glass of chilled white wine or champagne.
- Main course: For a light and flavorful main course, pair it with a side salad or grilled asparagus.
- Casual gathering: Serve as a finger food for parties or gatherings.
- Sauce pairing: Enhance the flavor with various dipping sauces such as aioli, tartar sauce, or a hot and spicy sauce from Noubess.com.
- Bread accompaniment: Offer crusty bread to soak up the delicious juices.
By following these tips and experimenting with different serving ideas, you can elevate your roasted langoustine experience.
Nutritional Information
Langoustines are a good source of protein and low in fat, making them a great addition to a healthy diet. However, be aware of the sodium content and consider pairing them with lower-sodium side dishes.
Experience the epitome of seafood luxury with our Herb-Roasted Langoustines. This exquisite dish showcases the delicate sweetness of langoustines, enhanced by aromatic herbs and a touch of lemon. It is perfect for a special occasion or an indulgent weeknight meal.
Enjoy these delightful roasted langoustines and impress your guests with this easy yet elegant appetizer!
Roasted Langoustines
Equipment
Ingredients
- 20 langoustines about 4 pounds
- 2 tablespoons unsalted butter
- 1/3 cup tablespoon extra virgin olive oil or grapeseed oil
- 4 garlic cloves finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley finely chopped
- Juice of 1 lemon or lime
- Salt and pepper to taste
Instructions
- Prepare the Langoustines: Rinse langoustines thoroughly with a mixture of vinegar and water or lemon juice and water. Using sharp scissors, cut open the underside of each langoustine and remove the black intestinal tract. For a cleaner presentation, you can also remove the heads. Rinse again and pat dry.
- Make the Marinade: In a skillet, melt butter in olive oil over medium heat. Add garlic and cook for 1 minute, stirring occasionally. Remove from heat. Combine garlic and oil mixture with parsley, lemon juice, salt, and pepper in a bowl.
- Marinate the Langoustines: Pour the marinade over the langoustines in a bowl, ensuring each one is well coated. Cover and refrigerate for about 30 minutes.
- Roast the Langoustines: Preheat oven to 350°F (175°C). Place langoustines and marinade in a shallow roasting pan. Roast for 10 minutes, basting frequently and turning occasionally, until cooked through.
- Serve: Serve hot with lemon wedges and crusty bread, if desired.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published June 2, 2015. Revised and updated.
