Nutritional Value of Langoustine | Langoustine are chalk-full of flavor. The simplest way to prepare is by simply steaming or pan searing them in garlic and anchovy paste and, or herbs. Their shells are a keeper for freezing and making stock or fish sauce later. Learn more about Langoustine in my School of Fish LIBRARY
Langoustine, often hailed as a seafood delicacy, not only captivates the palate with its rich flavor but also offers a nutritional profile that makes it a wholesome addition to your diet. When it comes to preparing these delectable crustaceans, simplicity reigns supreme. Whether you choose to steam them to perfection or give them a quick pan-sear with a medley of garlic and anchovy paste, Langoustine’s succulent meat promises an unforgettable dining experience.
What makes Langoustine even more appealing is its versatility in the kitchen. Don’t toss away those shells after indulging in the meaty goodness. They are a treasure trove for creating flavor-packed stocks and fish sauces, adding depth and complexity to your culinary creations. The ability to freeze these shells for future use ensures that you’re always just a step away from enhancing your dishes with that unmistakable Langoustine essence.
At our School of Fish LIBRARY, we delve deeper into the world of Langoustine, exploring not only its exquisite taste but also its nutritional value. Discover how Langoustine provides essential nutrients like protein, vitamins, and minerals that can benefit your overall health. Whether you’re a seafood enthusiast or a curious culinary adventurer, our library is your gateway to unlocking the secrets of Langoustine’s nutritional prowess.
Incorporate Langoustine into your culinary repertoire today, and let its exceptional flavor and nutritional value elevate your dining experiences to new heights. Dive into the world of Langoustine with us and savor the delicious journey it offers.
- 2 lb fresh langoustine
- 2 tbs extra virgin olive oil
- 2 garlic bulb chopped
- 1 tbs anchovy paste optional
- 1 bunch parsley
- Mix garlic into anchovy paste
- If not using anchovy paste, skip to next step
- Add oil and garlic, or oil and garlic/anchovy paste to a deep 12" pan or pot
- Preheat pan or pot on a medium heat
- Line the bottom of the pot with fresh langoustine on top of the garlic and oil and COVER. Steam in pot or pan for 6-8 minutes