Roasted Langoustines

Roasted Langoustines
Staff Writer
Roasted Langoustines

William Lingwood

Roasted Langoustines

My mother loved seafood more than anything, and her insistence on keeping all dishes that use it absolutely simple is a rule to which I have always adhered. The all-important flavor of the fresh fish must shine through — that was what she always told me! I like to serve langoustines with chunky chips and a crisp green salad dressed with a little olive oil, salt, and lemon juice.

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Ingredients

  • large langoustines
  • 1/3  Cup  olive oil
  • cloves garlic, chopped finely
  • 3  Tablespoons  chopped parsley leaves
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Directions

Rinse the langoustines thoroughly, then cut each one open on the underside using a pair of sharp scissors and carefully remove and discard the black intestinal tract.

Put the langoustines in a shallow, non-metallic dish. Mix together all of the remaining ingredients except for the lemon wedges in a jug and pour the mixture over the langoustines. Cover and leave to marinate in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Lay the langoustines in a shallow roasting pan and roast for 10 minutes, basting frequently with the marinade and turning them occasionally, until they are cooked through. (Alternatively, cook on the grill rack over a hot grill.) Serve hot or cold with lemon wedges.

Nutritional Facts

Total Fat
17g
24%
Saturated Fat
2g
8%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
15mg
2%
Phosphorus, P
14mg
2%
Water
8g
0%

Langoustine Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Langoustine Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Langoustine Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.