LANGUSTINS IN THE OVEN

Delicate langoustines baked with marinade. For their useful and nutritious properties and taste, langoustines occupy a fairly high rating among seafood delicacies. In size, langoustines are much larger than shrimp and have more tender and softer meat with a sweetish aftertaste.

Ingredients

• Lobsters 7 pcs.
• Soy sauce 2 tsp
• Lemon juice 3 tsp.
• Olive oil 2 tsp.
• Garlic 1 clove
• Parsley 2 gr
• Salt to taste.

Directions

1. Measure out the ingredients needed to cook the langoustines in the oven. Pre-defrost langoustines at room temperature or in the refrigerator. In the latter case, they will better retain their taste and useful properties. I have cooked frozen langoustines, they are pink in color. If the langoustines are raw (gray-green in color), they must first be boiled in boiling salted water for 5-6 minutes, depending on their size.
2. Step 2. Rinse the langoustines well under cold water, cut off all the legs with scissors. Cut the carapace along the top of the langoustine from head to tail, remove the black thread (intestinal vein) so that the langoustines do not become bitter. Cut the langoustine slightly on top to help the marinade penetrate the meat better. Rinse the langoustines again and dry well so that no water remains on them.
3. Step 3. Prepare the marinade. Peel the garlic, pass through a press or chop with a fine grater.
4. Step 4. Wash the parsley, dry, chop finely. The greens will give the marinade a spicy flavor and aroma.
5. Step 5. Combine olive oil, lemon juice, soy sauce in a small bowl, stir. Taste the marinade, add a little salt if necessary.
6. Step 6. Add prepared garlic and parsley and stir. If preference is given to a more pungent taste, ground black pepper will be in place.
7. Step 7. Brush each langoustine with marinade on all sides. And be sure to grease the cut part of the langoustine so that it soaks in the marinade inside. You can use a culinary brush for this. It was convenient for me to do this with an ordinary spoon, it is easier to pour the marinade inside the langoustine.
8. Step 8. Place the prepared langoustines on a baking sheet or other suitable baking dish. Cover the pan on top and let the langoustines sit for 30-40 minutes to soak in the marinade.
9. Step 9. Open the dish and bake the langoustines in an oven preheated to 180C for 10-15 minutes. Roasting time depends on the characteristics of the oven and on the size of the langoustines. The main thing is not to overexpose the seafood delicacy so that the langoustine meat does not become dry and harsh. Hot langoustines can be served with a side dish, preferably with rice or pasta. Cooled down will be a delicious cold snack. Bon Appetit!
10. Langoustines are served whole with lettuce, lemon, olives. They go well with vegetable garnish, especially with grilled vegetables. Langoustines are also included in dishes such as paella, risotto, etc.
11. I have marinated langoustines a little longer, and it turned out with a rich taste. I advise you not to shorten the pickling time, this affects the severity of the taste of the finished dish.