Who’s up for some delicious seafood? Langoustines are my favorite shellfish. Closely related to lobster, langoustines are usually sold frozen but you can also purchase them live in certain fish markets. Langoustines are pink-orange in color and become paler when cooked.
As one of the easiest shellfish to cook, langoustines are best enjoyed, in my opinion, roasted or grilled. Not much is required when roasting langoustines. Just fresh garlic, salt, freshly ground black pepper, fresh parsley, lemon juice and extra virgin olive oil or grapeseed oil is all that is needed for a succulent dish. But I have a great tip to share with you. My secret is butter. Not any type of butter. A good brand is required to achieve that buttery, smooth, slightly sweeten, and succulent taste.
So now that I have shared my secrets, let me share some additional information about Langoutine consumption.
Langostino, also called langostine and langoustine, is commonly thought of as lobster, although it is not.
A 4-oz. serving of langostino contains 93 calories. This comprises 4.6 percent of the calories you should consume daily if you adhere to a 2,000-calorie diet. To create a healthy a meal, consider serving langostino with a side of vegetables, such as kale or carrots, and a nutritious grain or bread roll.
You’ll get a boost of both calcium and iron in your diet when you include langostino in your meal plan. A 4-oz. serving provides 8 percent of the daily-recommended intake of calcium, a mineral your body uses to bolster the strength of your bones and teeth. A serving of langostino contains 8 percent of the iron your body needs each day.
Because of the high sodium content, langostino may not fit into a low-sodium diet. A 4-oz. serving contains 347 milligrams of sodium, 23.1 percent of the American Heart Association’s recommended daily limit of 1,500 milligrams. You may also need to monitor your diet plan for cholesterol – a serving of langostino has 100 mg. A heart-healthy diet should not include more than 300 mg of cholesterol each day.
Langostino contains no carbohydrates, although it does provide you with 21 grams of protein per serving. The Institute of Medicine recommends consuming 46 to 56 grams of protein daily to meet energy needs and promote muscle building. Protein also aids your body in manufacturing hormones and enzymes and keeps your immune system functioning at optimal levels. A 4-oz. portion of langostino also has 1 gram of fat, making this shellfish a good choice for low-fat diets. Your meal plan does require some fat, but too much – more than 20 to 35 percent of your total calories in a day – can result in obesity. (http://www.livestrong.com/article/355215-the-nutrition-of-langostino/)
Enjoy this simple recipe as an appetizer, or just a snack.
Nicki Wolf (2015, January 28). The Nutrition of Langostino. Livestrong.com
Retrieved from http://www.livestrong.com/article/355215-the-nutrition-of-langostino/)
- 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
- Rinse the langoustines thoroughly with either vinegar mixed with water or lemon juice mixed with water, then cut each one open on the underside using a pair of sharp scissors and carefully remove and discard the black intestinal tract. (You may also remove the heads if you want) Rinse and remove any excess water.Put the langoustines in a bowl and set aside.
- In a large skillet, melt butter in oil, add garlic and cook for 1 minute stirring occasionally. Remove from heat. In a bowl, add garlic and oil mixture, fresh parsley, lemon juice, salt and ground black pepper and mix well. Pour the mixture over the langoustines, coat each well, cover and marinate for about 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit. In a shallow roasting pan, lay the langoustines with the marinade and roast for 10 minutes, basting frequently with the marinade and turning them occasionally, until they are cooked through. Serve hot with lemon wedges and crusty bread if preferred.