Langoustines are one of the most prized seafood items in our cuisine, but mishandling the product can turn their delicate flesh into something rubbery and unpleasant in texture. Cooking langoustines is easier than it seems if you take into account the tips we’re sharing.
Here we’ll show you how to cook one of the star ingredients of our ‘Chao Pescao’ menu at home!
How long does it take to boil langoustines
Boiling frozen langoustines is not the same as boiling raw langoustines, as the cooking times vary. You also need to consider the size of the langoustines you are going to cook.
Live Fresh Langoustines
Live fresh langoustines are kept in a container with plenty of cold salted water and are boiled for two minutes, starting with the cold water. Begin timing the cooking once the water starts to show the first signs of bubbles from boiling.
Fresh Non-Live Langoustines
If the langoustines are raw but not alive, first bring the water to a boil and then introduce the langoustines. When the water comes to a boil again, count from two to three minutes, depending on their size. If the langoustines are very large, you may need an additional half-minute. If you find them to be very small, one and a half minutes should be sufficient.
How to cook thawed langoustines? In this case, do the same as with fresh langoustines: let the water come to a boil and then add the langoustines. Allow two minutes for the smaller ones, and add an extra half-minute if they are of a good size.
If the langoustines are still frozen, immerse them in plenty of cold, salted water before cooking and boil them for three and a half minutes starting from boiling water to ensure they are fully cooked.
Remember that it’s always better to slightly undercook them than to overcook. With a bit of practice, you’ll be able to tell when they are ready
What you need
To boil langoustines, you don’t need many utensils, but it’s important to have these items that we recommend so that the result is really delicious.
- A large, deep pot to boil the langoustines, providing enough space and plenty of water.
- A large bowl with ice, salt, and water. When the langoustines are ready, if you don’t put them in very cold water, the cooking process won’t stop, and they might overcook. That’s why you shouldn’t skip this piece of advice.
- A skimmer to remove the langoustines from the cooking water.
Some people add whole black peppercorns and bay leaves to the water for flavor. This depends on personal preferences, as some prefer not to interfere with the natural aroma of the seafood.
Lastly, you will need salted water to boil them. Some chefs use seawater to enhance the result. Seawater is available in gourmet shops and large supermarkets.
Steps to Boil Langoustines
As you’ve seen, the most important aspect is to control the cooking times. Whether they are fresh or frozen langoustines, you’ll need a pot with plenty of water and about 20 grammes of salt per litre of water. As mentioned earlier, you can optionally add a bay leaf and some peppercorns.
- If the langoustines are live, place them in the pot with cold water. In all other cases, wait for the water to come to a boil before cooking them.
- Boil the langoustines in batches to prevent the water from cooling down, allowing you to take each one out when they are done. You’ll know they are ready when they change color and turn pink.
- Use a skimmer to remove the langoustines and immerse them in a bowl with water, ice, and salt. Adding salt is very important, as it’s the ultimate trick to ensure the flesh remains firm but with a pleasant texture.
- Drain the langoustines with the help of a skimmer and serve them cold.
How to Serve Langoustines
Langoustines don’t need much of a garnish to really shine, but sauces like mayonnaise, cocktail sauce, tartar sauce, or yogurt, lime, and soy sauce are perfect for this seafood. If you like spicy flavours, give it an extra kick with a few drops of Tabasco in your mayonnaise.
You can also prepare a salad with the smaller langoustines. A surprising and delicious combination is to mix langoustines with legumes in a warm salad, dressed with a vinaigrette that isn’t too acidic.
Pair langoustines with a dry, fruity white wine with citrus notes, such as Verdejo or Godello. It’s also a good idea to enjoy them with a rosé wine or a sparkling wine, especially if it’s a single-varietal Xarel.lo.
Now you will be able to cook langoustines at home and create an exquisite dish. But if you prefer, at Chao Pescao Seafood Restaurant, we offer you the freshest seafood, always perfectly cooked. Our chefs specialize in cooking seafood, so all you have to do is enjoy it with your family or friends.