Scottish Langoustines Frozen 1kg – Outstanding
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Scottish Langoustines Frozen 1kg
What is the best way to cook Langoustines
Once at a rolling boil, place the langoustines in a single layer into the water.
Cook for approximately 3 -5 minutes.
Cook in batches if you have a small pan or more to cook.
Remove one of the largest with a slotted spoon, and check if cooked by looking under the tail the langoustine meat should have turned white.
What do you eat Langoustines with
Fresh langoustines need roasting or boiling in well-salted water before being pulled from their shells. Scottish Langoustines Frozen 1kg
They are delicious served with just a squeeze of lemon and a dollop of mayonnaise, garlic butter or aïoli, but can also be added to curry, pasta and paella.
Creamy Langoustine Pasta with Garlic Butter Langoustines in the Shell
One day at the fishmongers, while also buying local crab, I couldn’t resist the beautiful looking Scottish langoustines.
And that night I turned them into this stunning pasta dish with wine, tomatoes, cream and of course lots of langoustine meat. Scottish Langoustines Frozen 1kg
I was quite generous with three each; half of the meat went into the sauce and the other half I kept in their shells, covered with garlic and parsley butter and put under the grill before placing them on top of the silky pasta. Scottish Langoustines Frozen 1kg
It was creamy, buttery and pure heaven to eat.
6 langoustines
1/2 shallot, finely chopped
1 tbsp butter
100 g cherry tomatoes, washed and halved
a small pinch of sugar
3 tbsp dry white wine
150 ml cream
salt and pepper
250 g spaghetti
4 tbsp salted butter, softened
1 small garlic clove, finely chopped
1 small bunch of parsley, finely chopped
Start with the langoustines.
Cut them all in half lengthways and get rid of the vein.
Keep six halves in their shells but take the meat out of two of the claws, keep four as they are. Pick all the meat out of the remaining six half and cut into 1 cm pieces. Set aside.
Cook the pasta al dente according to the packet.
Then start the sauce by placing a large frying pan on medium heat and add the butter.
Cook the onions for a few minutes until soft and translucent.
Add the cherry tomatoes and cook until soft.
Add the wine and let it bubble away.
Add sugar. Then add the cream and let it thicken slightly.
Season to taste with salt and pepper. Set aside.
Mix together the butter with garlic and parsley.
Place the six langoustines halves shell on in an oven-proof dish.
Spread with plenty of butter and place under a hot grill (250C) until bubbling and hot, it only takes a minute or two.
Heat up the sauce, add the langoustine meat, the drained pasta and a splash of pasta water and cook for a minute or so in the sauce while moving the pasta around the whole time.
Once it is coating every strand of pasta in a satisfying manner, divide the pasta between two bowls.
Add a sprinkle of salt and pepper, then place the shell on langoustine halves on top, three in each bowl.
Add two claws to each bowl and serve.
Langoustine
look a bit like king prawns but are actually part of the lobster family. Ours usually weigh around 70-80g each so you will get 13-14 per kilo!
This is a luxurious delicacy and are fantastic served lightly steamed whole with lemon and mayonnaise.
The tail meat has a sweet taste and a prawn like texture, the claws just taste of heaven! Scottish Langoustines Frozen 1kg
A more thoughtful and tasty choice that lobster and definitely one of our favourite products.
These are supplied fresh but not live although we can supply live langoustines should you be able to contact us in advance as they may require special ordering.
Make this your latest centrepiece of any special meal so why not buy the freshest langoustines direct to your door from Billingsgate market today?!
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Scottish Langoustines Frozen 1kg
