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Steamed Langoustine Tails

Steamed Langoustine Tails

By Charlotte Pike

Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your langoustine tails.

This is a great way of cooking langoustine tails very simply. They are stunning served steamed and then dipped into sauces.

This method of cooking works best when the langoustines are fresh and have not been frozen.

Serves 4

Steamed Shell on Tails

Ingredients

Steamed langoustine peeled
Jimmy pan fries his peeled langoustine using Charlotte's method

Method

Prepare a steamer, either electric, or a pan of simmering water with a steaming basket set up.

Add the langoustine tails and steam for around two to three minutes for peeled and four to five minutes for unpeeled tails.

The peeled tails should turn white and curl up as they steam through.

The trick here is to cook the tails very lightly, so they don’t turn mushy.

Remove from the steamer and sit in a single layer before serving hot or cold.

Unpeeled langoustine tails can be peeled at the table or before serving.

About Your Langoustines

Langoustines aboard the Amity
Whole Scottish 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.

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