Cooking frozen langoustines
The langoustine season runs from spring to mid-autumn. It is therefore possible that you will not find fresh langoustines at your fishmonger in December. Have you planned a delicious starter based on langoustines for your New Year’s Eve? Do not panic. You can opt for frozen langoustines. The cooking techniques of this “lady of the sea” hoursst do not change. Find out how to successfully cook frozen langoustines below.
Preparation 2 hours
Cooking 5 minutes
Defrost your langoustines if you choose to cook them in the pan, in the oven or on the plancha. To do this, place your frozen langoustines in a colander, over a large salad bowl. Allow to thaw slowly in the refrigerator. The ideal is to defrost them as slowly as possible.
To cook in a frying pan, all you have to do is brown them for 4 minutes in a hot frying pan with olive oil. Turn them regularly.
For steam cooking, you don’t even have to defrost your langoustines beforehand. You just need to add about 3 minutes of cooking to the initial time. Your langoustines will defrost and cook over the court-bouillon.
For boiling, it’s even simpler. Once your court-bouillon is prepared (with bouquet garni, onion, salt and pepper), throw in your frozen langoustines. Let simmer until your langoustines rise to the surface. When the water comes to a boil, turn off the heat and cover your pot.
There are also frozen cooked langoustines, if you want to save time.