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Garlic-Marinated Langoustines

Name: Garlic-Marinated Langoustines
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Garlic-Marinated Langoustines
Ingredients: 500g fresh langoustines; 3 cloves of garlic finely minced; 60ml olive oil; 1 lemon juiced; 1 handful of fresh parsley chopped; 1 pinch of sea salt; 1 pinch of black pepper

Garlic-Marinated Langoustines are a simple yet elegant seafood dish. This recipe uses fresh shellfish tossed in a fragrant oil with plenty of garlic. You can serve them as a light snack or a main course with crusty bread. It is a quick way to enjoy the delicate flavour of langoustines.

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Good reasons to make garlic-marinated langoustines

Garlic-Marinated Langoustines offer a sweet and savoury taste that is hard to beat. The garlic and lemon enhance the natural richness of the shellfish without overpowering it. It takes very little time to prepare and cook this dish. Using Garlic-Marinated Langoustines ensures a high quality meal that feels special for any occasion.

Follow these simple steps for garlic-marinated langoustines

Step 1

Prepare the marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, salt and pepper. Whisk the ingredients together until the oil and lemon are well combined. Add the chopped parsley to the mixture and stir again.

Step 2

Marinate the shellfish: Add the langoustines to the bowl and toss them gently to ensure they are fully coated in the garlic oil. Let them sit in the marinade for about ten minutes at room temperature. This allows the flavours to soak into the shells and the meat.

Step 3

Heat the pan: Place a large frying pan over a medium high heat. Do not add extra oil as the marinade already contains enough. Once the pan is hot, add the langoustines and spread them out in a single layer.

Step 4

Fry and serve: Cook the langoustines for about two to three minutes on each side until the shells turn pink and the meat is opaque. Be careful not to overcook them or the meat might become tough. Serve them immediately while they are hot and juicy.

Good advice for making garlic-marinated langoustines

Always try to find fresh langoustines for the best results, although frozen ones work if thawed properly. If you use frozen shellfish, make sure they are completely defrosted and patted dry before marinating. Garlic-Marinated Langoustines benefit from a short marinating time to keep the meat tender.

Do not leave them in the lemon juice for too long as the acid can start to cook the delicate meat. You can also grill these on a barbecue for a smoky flavour during the summer months. Serve with extra lemon wedges on the side for a fresh finish.

You might also enjoy chicken with dauphinoise potatoes, omelette with cheese or salmon wrap.

Ingredients

servings

Adjust quantity

500 g fresh langoustines
3 cloves of garlic finely minced
60 ml olive oil
1 lemon juiced
1 handful of fresh parsley chopped
1 pinch of sea salt
1 pinch of black pepper

Cooking time

Kitchen tools

Large mixing bowl
Frying pan
Tongs
Chef knife

Nutrition information

NUTRITIONper serving

Energy:1192 kJ / 285 kcal
Fat:18 g
- of which saturates:3 g
Carbohydrates:4 g
- of which sugars:1 g
Protein:26 g
Fibre:1 g
Salt:450 mg

The langoustines are ready when their shells turn a bright pink and the meat inside looks white and opaque. It usually takes about five minutes in a hot pan. Overcooking Garlic-Marinated Langoustines will make the meat rubbery, so watch them closely.

Can I use frozen shellfish for Garlic-Marinated Langoustines?

Yes, you can use frozen shellfish to make Garlic-Marinated Langoustines. Ensure they are fully defrosted in the fridge and dried with a paper towel before adding them to the marinade. This helps the oil and garlic stick to the shells properly.

What side dishes go well with this seafood?

Crusty bread is perfect for soaking up the garlic oil from the pan. You can also serve them with a fresh green salad or some light pasta. A glass of chilled white wine complements the flavours of the langoustines very well.