The langoustine: a treasure from the sea worth discovering!

1Did you know that, contrary to what one might think, the langoustine is not just a small lobster? Rather, this seafood is a cross between a shrimp and a lobster, and undoubtedly better known by the Italian name of scampi.

2Calculate 125 g to 175 g (1/4 to 1/3 lb) unpeeled langoustines per person (about 8 to 15, depending on the size, per person).

3Using scissors or a very sharp knife, cut shell from the head to the tail along the outer curve. Remove vein. The shell can be removed before or after cooking langoustine.

4Langoustines have a very delicate meat, so it is important not to overcook them. If frozen, thaw before cooking.

5Preheat oven to 200°C (400°F).

6Season langoustines to taste.

7Place langoustines in a lightly oiled roasting pan.

8Calculate cooking time using the following table.

9Size Cooking Time 7-99 7 minutes, 30 secondes 9-12 7 minutes 12-15 6 minutes, 30 secondes 15-18 6 minutes 18-24 5 minutes, 30 secondes 24-30 5 minutes 31-40 4 minutes 41-50 3 minutes, 30 secondes

10Preheat barbecue to medium-high heat.

11Season langoustines to taste.

12Place a double thickness of lightly oiled aluminum foil on the barbecue grill and lay langoustines on top.

13Calculate cooking time using the table above.

14Since langoustine has a pink shell even when raw, its outer colour is not a good way to judge whether it is done. Instead, make sure that the meat is whitish and barely translucent when raw, and a nice opaque white when done, similar to scallops.

15Brush langoustine with garlic butter and coat with breadcrumbs.

16Brush 450 g (1 lb) langoustine with the following mixture: 10 mL (2 teaspoons) curry paste, 30 mL (2 tablespoons) lemon juice and a finely chopped clove of garlic. Garnish with finely chopped fresh basil upon serving.

17Frozen langoustine can be kept about 1 month. In the fridge, it will keep 1 to 2 days.

18Langoustine is high in calcium, phosphorus and iron, a good source of protein, and low in calories.