Langoustines in a frying pan with garlic

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. When buying langoustines, you should make sure of their quality. Firstly, langoustines should not be unnecessarily covered with ice, since a large amount of ice indicates repeated freezing of seafood. Secondly, the tail of the langoustine should bend inward, this indicates its freshness. If the tail is not wrapped, then the caught langoustine was already dead.

2. Step 2:

   

   Before frying langoustines, they must be thawed. In no case should seafood be subjected to a sharp temperature drop. Improper defrosting can lead to a loss of moisture, as a result of which the protein will curdle, and the meat of langoustines will become tough. Therefore, first let the langoustines stand in the refrigerator for 1.5 hours, and then defrost them at room temperature for 2-2.5 hours.

3. Step 3:

   

   Rinse the thawed langoustines under running water and leave them in a colander for a few minutes to drain the excess liquid. Along the entire back with scissors, make a neat incision in the shell and remove the dark thread, that is, the intestinal vein. It must be removed, as it may contain sand, algae particles that can spoil the taste and give bitterness.

5. Step 4:

   

   Pour vegetable oil into a frying pan and warm it up, then put the prepared langoustines. Fry them over medium heat for 3-4 minutes until a golden crust forms on one side, then turn the langoustines to the other side and, having already reduced the heat, fry them for another 5 minutes. The meat under the shell should be well cooked, and a strong fire will give a nice crust, but the meat will remain raw.

6. Step 5:

   

   Peel the garlic cloves and cut into slices. Rinse the lemon thoroughly under water, as it will need to be added to the pan, without cleaning, along with the zest. Cut the lemon into arbitrary slices. Put the prepared garlic and lemon in a frying pan and fry together with the langoustines for 1 minute. During this time, the garlic will have time to give its flavor and at the same time will not burn. Season with salt and pepper.

7. Step 6:

   

   Turn off the heat, cover the pan with a lid and leave the langoustines in this state for another 10 minutes. During this time, the seafood will be even better soaked in the aromas of garlic and lemon, and the crustacean meat will reach full readiness. Put the ready-fried langoustines with garlic on a dish, decorate with herbs, and to better reveal the taste of tender langoustines meat, sprinkle them with lemon juice.