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Pan-Fried Langoustine Tails

Name: Pan-Fried Langoustine Tails
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Pan-Fried Langoustine Tails
Ingredients: 12 langoustine tails; 25g unsalted butter; 1 tbsp olive oil; 2 garlic cloves; 0.5 lemon; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Pan-Fried Langoustine Tails are a quick and elegant seafood dish for any special occasion. These small shellfish have a delicate and sweet flavour that pairs perfectly with garlic butter. You only need a few simple ingredients and a hot pan to prepare this meal. It takes very little time to cook them until they are just tender and golden.

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Reasons to choose pan-fried langoustine tails

This method of making pan-fried langoustine tails ensures they stay juicy and full of flavour. Using a mix of oil and butter helps to brown the meat without burning it. It is a great way to enjoy luxury seafood at home without complicated cooking techniques. You can serve them as a starter or as a main course with pasta or bread.

How to get pan-fried langoustine tails ready

Step 1

Prepare the shellfish: Remove the shells from the tails if they are still attached. Make a shallow cut along the back to remove the dark vein. Pat the pan-fried langoustine tails dry with kitchen paper to help them sear properly.

Step 2

Heat the pan: Place a large frying pan over a medium high heat. Add the olive oil and half of the butter to the pan. Wait until the butter begins to foam and the pan is hot before adding the seafood.

Step 3

Fry the tails: Place the langoustine tails in the pan in a single layer. Fry them for about ninety seconds on one side until they turn pink and slightly golden. Turn them over and cook for another minute on the other side.

Step 4

Season and serve: Add the remaining butter and the minced garlic to the pan. Let it sizzle for thirty seconds then squeeze in the lemon juice and add the fresh parsley. Toss everything together and serve the langoustines immediately while they are hot.

Extra tips for pan-fried langoustine tails

Ensure the pan is very hot before you start cooking. This helps to get a nice golden crust on the meat without overcooking the inside. If the pan is too cold the shellfish will release water and steam rather than fry. Keep an eye on the time as pan-fried langoustine tails cook very quickly and can become rubbery if left too long.

Always use fresh garlic and lemon for the best flavour. If you are using frozen langoustines make sure they are completely thawed and dried before they go into the pan. You can add a pinch of chilli flakes if you prefer a bit of heat with your seafood. Serve them with crusty bread to soak up the delicious garlic butter left in the pan.

You might also enjoy peking duck, roast veal rump or beef stew with red wine.

Ingredients

servings

Adjust quantity

12 langoustine tails
25 g unsalted butter
1 tbsp olive oil
2 garlic cloves
0.5 lemon
0.5 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1025 kJ / 245 kcal
Fat:19 g
- of which saturates:8 g
Carbohydrates:1 g
- of which sugars:0 g
Protein:18 g
Fibre:0 g
Salt:580 mg

They only need about two to three minutes in a hot pan. Cook them for ninety seconds on the first side and about one minute on the second side. The pan-fried langoustine tails are done when the meat is opaque and firm to the touch.

Can I use frozen seafood for pan-fried langoustine tails?

Yes you can use frozen shellfish for this recipe. Make sure to defrost the pan-fried langoustine tails completely in the fridge before cooking. Always pat them dry with paper towels to remove excess moisture so they sear properly in the pan.

What should I serve with this seafood dish?

These tails go very well with a fresh green salad or some light pasta tossed in olive oil. You can also serve them with warm crusty bread to enjoy the garlic butter sauce. A simple side of steamed vegetables also works well with the delicate flavour.