Did you know that, contrary to what one might think, the langoustine is not just a small lobster? Rather, this seafood is a cross between a shrimp and a lobster, and undoubtedly better known by the Italian name of scampi.

Serving

Calculate 125 g to 175 g (1/4 to 1/3 lb) unpeeled langoustines per person (about 8 to 15, depending on the size, per person).

Preparation

Using scissors or a very sharp knife, cut shell from the head to the tail along the outer curve. Remove vein. The shell can be removed before or after cooking langoustine.

Cooking

Langoustines have a very delicate meat, so it is important not to overcook them. If frozen, thaw before cooking.

In the oven

1. Preheat oven to 200°C (400°F).
2. Season langoustines to taste.
3. Place langoustines in a lightly oiled roasting pan.
4. Calculate cooking time using the following table.

On the barbecue

1. Preheat barbecue to medium-high heat.
2. Season langoustines to taste.
3. Place a double thickness of lightly oiled aluminum foil on the barbecue grill and lay langoustines on top.
4. Calculate cooking time using the table above.

Aide-gourmet tip
Done perfectly!

Since langoustine has a pink shell even when raw, its outer colour is not a good way
to judge whether it is done.
Instead, make sure that the meat is whitish and barely translucent when raw, and a nice opaque white when done, similar to scallops.

Seasoning suggestions
Traditional

Brush langoustine with garlic butter and coat with breadcrumbs.

Trendy

Brush 450 g (1 lb) langoustine with the following mixture: 10 mL (2 teaspoons) curry paste, 30 mL (2 tablespoons) lemon juice and a finely chopped clove of garlic. Garnish with finely chopped fresh basil upon serving.

Storage

Frozen langoustine can be kept about 1 month. In the fridge, it will keep 1 to 2 days.

Nutritional value

Langoustine is high in calcium, phosphorus and iron, a good source of protein, and low in calories.