Anyone ever cooked with Langoustines? - GoFuckYourself.com

Sarah_Jayne · 01-11-2006, 04:56 PM

Unless they are called something else in the States I have never had them but they were on sale at the supermarket today and they looked a bit crayfishes so I picked them up. Now I have no idea what to do with them. I did the google thing but still unsure about them.

wdsguy · 01-11-2006, 04:58 PM

no idea what that is.

After Shock Media · 01-11-2006, 04:59 PM

Isnt that just french for prawns?

So basicly use them as you would large shrimp or prawns. Scampi is always a good bet.

Sarah_Jayne · 01-11-2006, 05:03 PM

Quote:

Originally Posted by wdsguy

no idea what that is.

This is what they look like. Much bigger than a shrimp/prawn:

After Shock Media · 01-11-2006, 05:04 PM

Quote:

Originally Posted by sarah_webinc

This is what they look like. Much bigger than a shrimp/prawn:

I checked my main cook book. They are still prawns though. Handle and cook accordingly.

Sarah_Jayne · 01-11-2006, 05:05 PM

Quote:

Originally Posted by After Shock Media

Isnt that just french for prawns?

So basicly use them as you would large shrimp or prawns. Scampi is always a good bet.

I was guessing they could more or less be treated as a prawn or a crayfish but a lot of recipes have them being roasted, etc.

To be honest I never heard of them until today. That is what I get for growing up in a house where nearly everyone but me was allergic to shellfish.

Sarah_Jayne · 01-11-2006, 05:07 PM

Quote:

Originally Posted by After Shock Media

I checked my main cook book. They are still prawns though. Handle and cook accordingly.

Thank you muchly. I just asked wikipedia.

"The Norway lobster, Nephrops norvegicus (also called Dublin Bay Prawn or Langoustine), is a slim orange-pink lobster found in the north-eastern Atlantic Ocean and the Mediterranean Sea. The tail is muscular, and is frequently eaten, often under the name "scampi"."

I will get a lot more UK recipes by putting in scampi.

Bluewire Ross · 01-11-2006, 05:08 PM

Poached langoustines with aioli

Ingredients
For the court bouillon:
2 carrots
1 bulb fennel
2 cloves garlic
1.4L/2½pt water
290ml/½ pint white wine
a few fresh parsley and chervil stalks
3 white peppercorns, crushed
3 pimento seeds, crushed

For the aioli:
1 sweet potato (orange flesh)
3 tbsp mayonnaise
2 pinches saffron strands, soaked in a little water
3 eggs, boiled and yolks removed and reserved
2.5ml/½ tsp crushed garlic
a little olive oil
juice of half a lemon
salt and pepper

500g/1lb2oz langoustines

Method
1. To make the court bouillon, place vegetables in pan and cover with water. Gently bring to the boil and simmer for 5-10 minutes. Add white wine, parsley, chervil stalks and crushed peppercorns and pimento seeds. Cook for a further 10 minutes then leave to stand until cool. Strain out the vegetables and chill the liquid.
2. To make the aioli, preheat the oven to 200C/400F/Gas 6. Bake the sweet potato for about 35-45 minutes or until tender. Peel off the skin and gently crush the flesh.
3. Place sweet potato flesh in a liquidizer, add the mayonnaise, saffron, egg yolks and garlic and blend. Add olive oil to moisten, season and finish with a squeeze of lemon juice.
4. Remove entrails from langoustines by taking the middle segment or tail shell between thumb and forefinger then twist it and pull.
5. Plunge langoustines into simmering court bouillon for 30-40 seconds. Remove and leave to cool naturally. Serve with aioli.

After Shock Media · 01-11-2006, 05:09 PM

Quote:

Originally Posted by sarah_webinc

I was guessing they could more or less be treated as a prawn or a crayfish but a lot of recipes have them being roasted, etc.

To be honest I never heard of them until today. That is what I get for growing up in a house where nearly everyone but me was allergic to shellfish.

I roast shrimp/prawns a lot as well though. Always leave them in shells and roast/broil them on rock salt.

Odds are they would be treated as 3/4 count prawns (king, large, jumbo etc).

slapass · 01-11-2006, 05:10 PM

garlic and butter. simple and great.

Trixxxia · 01-11-2006, 05:10 PM

Langoustines -mmm yummy heheheh
We just prepare them like this -
Cut off head,
Cut tail in half but not all the way through- on other words, split open but not all the way through (clean the vein or any black stuff)
Lay them straight in a pan/oven tray - add seasonings in the tail + if you like a crunch, bread crumbs
If you like garlic & butter - we heat garlic butter and pour it in the split langoustines.

Let bake - then MMMMMMMMMmm DE-licious

Antonio · 01-11-2006, 05:12 PM

Quote:

Originally Posted by sarah_webinc

Thank you muchly. I just asked wikipedia.

"The Norway lobster, Nephrops norvegicus (also called Dublin Bay Prawn or Langoustine), is a slim orange-pink lobster found in the north-eastern Atlantic Ocean and the Mediterranean Sea. The tail is muscular, and is frequently eaten, often under the name "scampi"."

I will get a lot more UK recipes by putting in scampi.

when I did some (actually shitload) of waitering while doing my studies I used to work at a restaurant that served Langoustines, they were bigger than prawns and smaller than the lobsters we used to serve

if I remember correctly the chefs used to butterfly-grill them (on a flat-surface grill) and serve them with lemon-butter or garlic-butter sauce, basically the same as the prawns ;)

Sarah_Jayne · 01-11-2006, 05:14 PM

sounds like tomorrows menu is going to be yummy

directfiesta · 01-11-2006, 05:21 PM

Langouste ( the big langoustine ... ) is a bit like a lobster, but I believe it lives in WARM waters , where lobsters are in COLD water.

Lagoustine ( .. ine is a diminutive ) is a small langouste.

Again, I could be wrong being a " roastbeef man " myself

sfera · 01-11-2006, 05:23 PM

nah its bad for you

LaurieX · 01-11-2006, 05:27 PM

Allison · 01-11-2006, 05:28 PM

Quote:

Originally Posted by LaurieX

Jeez, thanks Laurie

Those were good though. Florida here we come right!

~Alli

PixeLs · 01-11-2006, 08:11 PM

Quote:

Originally Posted by LaurieX

Exactly how I wanted it cooked!

Kimmykim · 01-11-2006, 08:21 PM

You can cook them like a lobster - ie steamed, grilled, boiled, broiled, baked, or you can cook them like a prawn, ie steamed, grilled, boiled, broiled, baked or you can cook them like a U6 shrimp, ie steamed, grilled, boiled, broiled, baked, scampi.

reed_4 · 01-12-2006, 02:22 AM

Quote:

Originally Posted by sarah_webinc

sounds like tomorrows menu is going to be yummy

Have fun cooking it sarah.

01-11-2006, 04:56 PM	#1
Sarah_Jayne Now with more Jayne Industry Role: Join Date: Dec 2002 Location: Los Angeles Posts: 40,077	Anyone ever cooked with Langoustines? Unless they are called something else in the States I have never had them but they were on sale at the supermarket today and they looked a bit crayfishes so I picked them up. Now I have no idea what to do with them. I did the google thing but still unsure about them.

01-11-2006, 04:59 PM	#3
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	Isnt that just french for prawns? So basicly use them as you would large shrimp or prawns. Scampi is always a good bet. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

01-11-2006, 05:08 PM	#8
Bluewire Ross Confirmed User Join Date: Nov 2005 Posts: 2,169	Poached langoustines with aioli Ingredients For the court bouillon: 2 carrots 1 bulb fennel 2 cloves garlic 1.4L/2½pt water 290ml/½ pint white wine a few fresh parsley and chervil stalks 3 white peppercorns, crushed 3 pimento seeds, crushed For the aioli: 1 sweet potato (orange flesh) 3 tbsp mayonnaise 2 pinches saffron strands, soaked in a little water 3 eggs, boiled and yolks removed and reserved 2.5ml/½ tsp crushed garlic a little olive oil juice of half a lemon salt and pepper 500g/1lb2oz langoustines Method 1. To make the court bouillon, place vegetables in pan and cover with water. Gently bring to the boil and simmer for 5-10 minutes. Add white wine, parsley, chervil stalks and crushed peppercorns and pimento seeds. Cook for a further 10 minutes then leave to stand until cool. Strain out the vegetables and chill the liquid. 2. To make the aioli, preheat the oven to 200C/400F/Gas 6. Bake the sweet potato for about 35-45 minutes or until tender. Peel off the skin and gently crush the flesh. 3. Place sweet potato flesh in a liquidizer, add the mayonnaise, saffron, egg yolks and garlic and blend. Add olive oil to moisten, season and finish with a squeeze of lemon juice. 4. Remove entrails from langoustines by taking the middle segment or tail shell between thumb and forefinger then twist it and pull. 5. Plunge langoustines into simmering court bouillon for 30-40 seconds. Remove and leave to cool naturally. Serve with aioli. __________________ Cam2CamLive! Feature Rich Flash-Based Cam Site Script MAINSTREAM WEB DESIGN CUSTOM ILLUSTRATIONS [email protected] ICQ:259-582-973YahooIM: ross_collado1975

01-11-2006, 05:21 PM	#14
directfiesta Too lazy to set a custom title Industry Role: Join Date: Oct 2002 Location: Montreal, Quebec Posts: 29,775	Langouste ( the big langoustine ... ) is a bit like a lobster, but I believe it lives in WARM waters , where lobsters are in COLD water. Lagoustine ( .. ine is a diminutive ) is a small langouste. Again, I could be wrong being a " roastbeef man " myself __________________ I know that Asspimple is stoopid ... As he says, it is a FACT ! But I can't figure out how he can breathe or type , at the same time ....

01-11-2006, 05:27 PM	#16
LaurieX Confirmed User Join Date: Feb 2003 Location: Orlando, FL Posts: 1,541	__________________ [email protected] ICQ# 81820905 Aim LaurieX THE BANNER YOU ARE TRYING TO RUN IS CAUSING ERRORS FOR EVERYONE ON GFY. PLEASE CORRECT IT!!!

01-11-2006, 04:58 PM	#2
wdsguy Ryde or Die Industry Role: Join Date: Dec 2002 Location: California-Shanghai Posts: 19,568	no idea what that is.

01-11-2006, 05:10 PM	#10
slapass Too lazy to set a custom title Join Date: Nov 2002 Location: Earth Posts: 14,625	garlic and butter. simple and great.

01-11-2006, 05:10 PM	#11
Trixxxia Confirmed User Industry Role: Join Date: Aug 2004 Location: Montreal, Canada Posts: 5,600	Langoustines -mmm yummy heheheh We just prepare them like this - Cut off head, Cut tail in half but not all the way through- on other words, split open but not all the way through (clean the vein or any black stuff) Lay them straight in a pan/oven tray - add seasonings in the tail + if you like a crunch, bread crumbs If you like garlic & butter - we heat garlic butter and pour it in the split langoustines. Let bake - then MMMMMMMMMmm DE-licious

01-11-2006, 05:14 PM	#13
Sarah_Jayne Now with more Jayne Industry Role: Join Date: Dec 2002 Location: Los Angeles Posts: 40,077	sounds like tomorrows menu is going to be yummy

01-11-2006, 05:23 PM	#15
sfera Confirmed User Join Date: Aug 2005 Location: ICQ: 248877409 Posts: 8,597	nah its bad for you

01-11-2006, 08:21 PM	#19
Kimmykim bitchslapping zebras!!!!! Industry Role: Join Date: Jun 2001 Location: In a shack by the beach Posts: 16,015	You can cook them like a lobster - ie steamed, grilled, boiled, broiled, baked, or you can cook them like a prawn, ie steamed, grilled, boiled, broiled, baked or you can cook them like a U6 shrimp, ie steamed, grilled, boiled, broiled, baked, scampi.