LANGUSTINS IN A FAN WITH GARLIC

A gourmet restaurant dish is now in your kitchen! Previously, such a delicacy could not be purchased in stores, but now this product has become more affordable. It is sold in many hypermarkets and specialty fish stores. But many still do not know how to cook it. Learning!

Ingredients

• Lobsters 8 pcs.
• Garlic 3 cloves
• Lemons 0.25 pcs.
• Vegetable oil 30 gr
• Ground black pepper to taste
• Salt to taste

Directions

1. Prepare all the ingredients you need. When buying langoustines, you should make sure of their quality. First, the langoustines should not be overly ice-covered, as a large amount of ice indicates repeated freezing of seafood. Secondly, the tail of the langoustine should be curled inward, which indicates its freshness. If the tail is not wrapped, then the caught langoustine was already dead.
2. Step 2. Before frying the langoustines, they must be defrosted. In no case should you expose seafood to a sharp temperature drop. Improper defrosting can result in a loss of moisture, causing the protein to curdle and harden the langoustine meat. Therefore, first let the langoustines stand in the refrigerator for 1.5 hours, and then defrost them at room temperature for 2-2.5 hours.
3. Step 3. Rinse the thawed langoustines under running water and leave them in a colander for a few minutes to drain excess liquid. Using scissors along the entire back, make a neat incision in the shell and remove the dark thread, that is, the intestinal vein. It must be removed, as it may contain sand, algae particles, which can spoil the taste and give bitterness.
4. Step 4. Pour vegetable oil into the pan and heat it, then put the prepared langoustines. Fry them over medium heat for 3-4 minutes until golden brown on one side, then turn the langoustines to the other side and, already reducing heat, fry them for another 5 minutes. The meat under the shell should cook well, and a strong fire will give a nice crust, but the meat will remain moist.
5. Step 5. Peel the garlic cloves and cut into slices. Rinse the lemon thoroughly under water, as it will need to be added to the pan without peeling, along with the zest. Cut the lemon into random slices. Put the prepared garlic and lemon in a frying pan and fry with the langoustines for 1 minute. During this time, the garlic will have time to give its flavor without burning. Season with salt and pepper.
6. Step 6. Turn off the heat, cover the pan with a lid and leave the langoustines in this state for another 10 minutes. During this time, the seafood will become even better saturated with the aromas of garlic and lemon, and the crustacean meat will reach full readiness. Put the finished fried langoustines with garlic on a dish, garnish with herbs, and to better reveal the taste of tender langoustines meat, sprinkle them with lemon juice.