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Cooking langoustines with sea salt

Don't know how to cook langoustines right? This recipe is for you! Langoustines are very easy to cook! The main rule is the same as with all seafood, namely, do not digest, otherwise the langoustines will become rubbery, and the whole taste will be boiled. The second rule (or, rather, a recommendation) is to add something sour to the water to discourage the specific smell of seafood. In general, let's start?
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Cooking langoustines with sea salt
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 95 % 19 g
Fats 5 % 1 g
Carbohydrates 0 % 0 g
102 kcal
GI: 0 / 0 / 0

Cooking method

Cooking time: 15 min

1. Rinse the langoustines with cold water.
2. Pour water into a saucepan, put sea salt in it.
3. Squeeze lemon juice into the water.
4. Bring the liquid to a boil, then lower the langoustines into boiling water for 15 seconds. Do not overcook, otherwise the seafood will become rubbery!

Langoustines are ready and they can be served on the table or cook various dishes with them, for example, salads.

Caloric content of the products possible in the composition of the dish

  • Lemon - 16   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Lobster (neck meat) - 88   kcal/100g
  • Langoustine - 112   kcal/100g
  • Sea salt - 0   kcal/100g

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