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Four cooked langoustines on ice with a dressed crab and smoked salmon on the side
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5 from 52 votes

How to Cook Langoustines

Langoustines are a type of Norway lobster that is popular in European cuisine, also known in the UK as Raw Whole Scampi.
They are easy to cook using the boil method, which involves boiling them in water for a few minutes.
This method is quick and easy, and it results in langoustines that are tender and juicy.
Served cold with a variety of sauces or dips as a starter
They can also be eaten plain with a drizzle of melted butter and a squeeze of lemon juice with a salad, rice or pasta dish.
However you choose to enjoy them, they make a delicious and easy-to-prepare seafood dish.
Prep Time5 minutes
Active Time5 minutes
Total Time10 minutes
Course: Main Course, Starter
Cuisine: British, Scottish
Keyword: best way to cook langoustines, cooking langoustines, Dublin Bay Prawns, frozen langoustines, how long to boil langoustines, how to boil langoustines, how to cook langoustines, Langoustine, Nephrops norvegicus, nephrops norvegicus recipes, Norway Lobster, norway lobster recipe, Norwegian lobster, prawns with claws, raw langoustines, whole raw scampi
Yield: 4 Servings
Calories: 2kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 8 Langoustines
  • Salt

Optional - to serve with

  • Butter
  • Lemon
  • Dipping Sauce

Instructions

  • First, defrost the langoustines.
    This can be done overnight in the fridge.
    Or straight from the freezer by running them under cold water in a strainer until they have thawed out.
    Defrosting the langoustines under cold water in a colander
  • Bring a large pan of well salted water to a boil.
    Salt
    Boiling water in a silver cooking pot
  • Once at a rolling boil, place the langoustines in a single layer into the water.
    Cook for approximately 3 -5 minutes.
    Cook in batches if you have a small pan or more to cook.
    8 Langoustines
    Langoustines in a cooking pot of boiling water
  • Remove one of the largest with a slotted spoon, and check if cooked by looking under the tail the langoustine meat should have turned white.
    Once cooked, drain away the cooking water.
    Pouring langoustines and boiling water into a colander to drain

Serve Hot

  • Serve hot with garlic butter, lemon and seasoning.
    Lemon, Butter
    One whole langoustine served on a plate

Serve Cold

  • Pour ice cold water over the langoustines to cool them instantly
    Pouring iced water over the top of langoustines in a large saucepan
  • Serve cold with dipping sauces like our Marie Rose Sauce
    Dipping Sauce
    Four whole scampi on ice with dressed crab, smoked salmon, seafood boiled sauce, cocktail sauce and homemade tartar sauce on the side

Video

Nutrition

Calories: 2kcal | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 5mg | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg