Peeled Langoustine Tails Pan-Fried
By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your langoustines, pan-fried.
If using frozen langoustine tails, ensure they are fully defrosted before pan-frying.
To pan-fry peeled langoustine tails, heat a pan over a moderate heat and add the butter or oil, followed by the peeled langoustine tails.
Begin to fry, turning the langoustine tails carefully for three to five minutes.
The tails should become pink and juicy.
Sprinkle with sea salt and serve as soon as possible.
Pan-fried langoustines can be used in a sauce based dish such as curry or a stir fry or paella. However, when its as tasty as this in our opinion nothing is better than serving these langoustine on their own with a side dip if needed. Premium finger food!
About Your Langoustines
Langoustines resemble small lobsters. They are also known as Dublin Bay Prawns or Scampi.
They are delicious enjoyed whole, or split in half, like a lobster. When cooked whole, the tails can be removed and peeled once cooked, and the claws can be cracked.
As with lobster, some lobster crackers and picks are useful to have to extract every last morsel of sweet flesh from the shell. A gentle tap with a hammer will break the claws and allow you to carefully pull out the meat, if you don’t have any to hand.
Be sure to keep the shells to make a sensational fish stock.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.