Pan-Fried Langoustine Tails
Pan-fried langoustine tails need little more than a hot pan, a knob of butter and a squeeze of lemon. The sweet, delicate meat cooks in 2–3 minutes, so everything is ready in 15 minutes, including the garlic butter you spoon over at the end. Buy raw peeled tails, pat them very dry and keep an eye on the clock, because langoustines turn rubbery very quickly.
- Total
- 15 min
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 2
- Per serving
- 260kcal
Getting a good crust on pan-fried langoustine tails
The secret to golden tails rather than pale, watery ones is a hot pan and very dry shellfish. Oil stops the butter burning, and the butter gives the golden colour and nutty flavour. Cook the tails in a single layer, and do not move them while they sear.
Langoustines (also called Dublin Bay prawns or Norway lobster) are small members of the lobster family, with sweet meat that is similar to prawns, but finer.
Pan-fried langoustine tails: the method
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- Prepare the tails If the tails are frozen, defrost them fully in the fridge first. Make a shallow cut along the back of each tail and pull out the dark vein. Pat the tails very dry with kitchen paper and season them with the salt and pepper.
- Heat the pan Put a large frying pan over a medium-high heat for . Add the olive oil and half the butter, and wait until the butter foams.
- Fry the tails Lay the tails in the pan in a single layer, working in two batches if they do not fit comfortably. Fry for 90 seconds on one side, until pink and lightly golden, then turn and cook for more.
- Add the garlic butter Add the rest of the butter and the garlic and let it sizzle for 30 seconds. Squeeze in the lemon juice, scatter over the parsley and toss everything together. Serve straight away.
Serving and ideas
Serve the tails on their own as a starter for four, or as a light main for two with salad or bread. To turn them into a bigger meal, try pasta with langoustine or langoustine with dill and lemon.
Common problems and fixes for Pan-Fried Langoustine Tails
- The langoustines steam and turn pale in the pan.
- Moisture and a crowded pan are the cause. Dry the tails thoroughly, make sure the butter is foaming before they go in, and cook them in batches so there is space around each one.
- The langoustines are rubbery.
- They are overcooked. Small tails need only 2–3 minutes in total, so take them out as soon as they turn opaque and pink.
- The garlic is bitter.
- Add the garlic only in the last 30 seconds, once the heat is lower. Garlic burns quickly in hot butter, and burnt garlic turns bitter.
Frequently asked questions about Pan-Fried Langoustine Tails
How long do you pan-fry langoustine tails?
Fry them for about 2–3 minutes in total in a hot pan: 90 seconds on the first side and 1 minute on the second. They are cooked when the flesh is opaque, pink and just firm.
Can I use frozen langoustine tails?
Yes. Defrost them fully in the fridge, which takes about 12 hours, then drain and dry them well before frying. Cooking from frozen releases water and the tails will steam rather than brown.
Do you need to remove the vein?
It is worth doing. The dark line along the back is the gut, which can taste gritty or bitter. A shallow cut with a small knife lets you lift it out in a few seconds.
What do you serve with them?
Crusty bread for the garlic butter, a green salad and lemon wedges make a simple supper. For a more filling meal, toss the tails through pasta or serve them with new potatoes.
How did you like the recipe?
4.8 / 5 · 47 ratings
