La langoustine est l’un de mes crustacés favorits. Elle accompagne tout, y compris la viande, à la perfection. Le plus important est bien sur sa fraîcheur. Comme la raie, elle tourne très vite et dégage des odeurs d’ammoniaque très déplaisantes. En ce qui concerne la cuisson, pour moi c’est court bouillon (entre 2 et 3 minutes selon la taille après que l’ébullition ait repris) ou simplement sautées dans l’huile d’olive 1 minute de chaque coté. La langoustine est aussi belle qu’elle est délicate. Je partagerai plus tard avec vous ma recette de nems aux langoustines…
Langoustine is one of my favorites crustaceans. It supports everything, including meat, to perfection. The most important is its freshness. As the ray, it turns very quickly and gives off a very unpleasant odor of ammonia. Regarding cooking, for me it’s court bouillon (see lobster recipe – 2 to 3 minutes, depending on the size of the animal, after the boil has resumed). It is also perfect simply seared in olive oil (one minute on each side). The langoustine is as beautiful as it is delicate. I will share with you my latest recipe for scampi rolls in a future post …
MY FRENCH HEAVEN 
Today I learned that Langoustine and Scampi are the same thing. Thanks to your post.
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I just might have to make shrimp scampi tomorrow 🙂
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Hope to keep in touch 🙂
Mmmmm…. Love seafood!
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Très belle photo!
La langoustine est l’un de mes crustacés favorits pour moi aussi.
As-tu la degusté crue? Aussi super, par example avec du pomme vert (http://stefangourmet.com/2012/06/06/scampi-tartare-with-apple/).
That’s a good idea. I would have to try!
Morning! you know …certain flavours are meaning a lot to me…and my lunch yesterday was: raw prawns on bruschetta with olive oil / basil sauce…I’m still alive, so…they were really fresh::)
Fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist. Avoid any that look dry or that have broken or cracked shells. . . wise man said…::)
Their taste, combined with the excellent olive oil, basil flavoured is something…incredible…Did you ever try it?
I’ve never tried that, but it sounds AMAZING!! I WILL try:)
that taste is really AMAZING, believe me…::)
Just love langoustines! When I go to the isle of skye we eat them off the beach, fresh and delicious. Just plain or with a drizzle of garlic butter. Sweet and succulent! Fabulous photo as always, Stephane.
Thanks L! Eating them like that on the beach must be pure heaven! I remember doing the same thing by the lake in New Orleans with Louisiana spicy crayfish:)
Shrimp on steroids…hilarious. Can you believe my husband uses shrimp for bait to fish?
That’s funny! What does he fish with it?
All salt water fish!
That is my favorite. I don’t really like the river fish. Except maybe catfish… 🙂
Sounds great and that picture is pure perfection!
Thanks! I think it’s one of my favorites. Can you believe it was taken with my Iphone?!
No way! That is amazing. Any special attachment like an OLIO clip or something for MACRO effect?
Nothing. Just a desk light right above it:)
This is what I look forward to most on holiday in France. Going to a market, buying a bag of fresh langoustine , cooking and devouring! Mmmmm!
They are wonderful aren’t they?!
Delicious! I bought fresh Australian tiger prawns yesterday for our lunch today. I’m looking forward to them already.
Yummy!!!
They were very yummy, with fresh bread and thousand island dressing….delish!
Langoustine for me is the king of Crustacea. We are very lucky be able to get live langos here, intercepting them before the catch is exported to Europe. Look forward to your future recipes! Thanks, Tracey
Hi Tracey. I only buy them when they are still alive and they keep them in the tanks. They turn so fast as soon as they’re dead…
Yes, they are delicious aren’t they? We’re lucky here: we can get them very fresh from Scotland. Re the ‘spotted’ prawns, I’ve mentioned in a past post that we have one excellent market – the fish stalls in Kirkgate market in Leeds. They have them spotted, striped, all ‘colours’ and some almost as large as the lobsters. I must go and try to get a picture sometime.
Yes please! Post a picture! I heard of the ones from Iceland that are as big as lobsters…
Yum on the post and yum on the fisherman’s wharf bit. Lovely.
Thanks! Yum is what I was going for:)
One thing I really enjoy about the blogging and reading other blogs is “chatting” with people who understand good ingredients. Sometimes I wonder what people are thinking as I pass their carts in the store and the carts are filled with over processed foods and junk. Good cooking isn’t hard and most of us post really good recipes that aren’t difficult to pull off. Mainly because we are so busy.
I think the food blogging sphere is a really positive thing. Can you believe that in France, a few years back, when they asked kids in kindergarden to draw a fish, the would draw a yellow rectangle?! After that, we started a really cool program called “the food tasting week”. During that week, once a year, all the fine dining restaurants offer really cheap menus so that kids ad their parents from disadvantaged backgrounds can eat fine dining at really low prices…
That’s scandalous! And it burst my bubble of what the food level is in France. 😉 I like to think of Europe the home of making food from scratch. Sigh. What a great program to reverse that awful trend. It’s all about education. I know when it was just me and I would buy microwave food and stuff I spent a lot more than I do now making good food with non processed ingredients. But for some reason people think the opposite is true.
When we were in Monterey, CA, we stopped at the old fisherman’s wharf to buy a selection of the day’s fresh catch. Two days in a row we purchased the local prawns, marinated them briefly in olive oil, garlic and herbs and grilled them over charcoal. My kids didn’t remove the heads – sucked on them instead which was something I simply could not do. I’ve never seen prawns like these before: Spotted Prawns: http://www.latimes.com/features/la-fo-prawn04-2008jun04,0,1722197.story
Wowww!