Different Ways to Cook Langoustines (Norway Lobster)
What are langoustines?
The langoustine lobster, also known as the Norway lobster or the Dublin Bay prawn, is a skinny lobster that almost looks like a large prawn. It is smaller than the average lobster, sizing up to be about eight to 10 inches in length. Langoustines are hailed for their uniquely sweet flavor and are considered a delicacy because they are so difficult to preserve. (Norway Lobsters, like Mmmediterranean’s Wild Langoustines, must be flash frozen or delivered live immediately after capture.) They also have a distinctive light pink/orange hue.
What’s the best way to eat langoustine lobsters?
There are a few ways to cook this type of lobster, most of which are very simple. It is important to preserve the natural flavor of the lobster, so light seasoning, butter, lemon, and herbs are typical ingredients for langoustine recipes. Many people also enjoy dipping the meat in a light, flavored mayo.
Cut Down the Middle
Take a knife and slice the fresh lobster vertically down the middle. Remove the intestinal tract. Now that the lobster meat is exposed, season it according to your preference. One special way to prepare the lobster is to make it au gratin (baked with cheese).
Lobster tails are one of the most common ways to prepare lobster. The tail contains the majority of the meat. Take a small fork and eat the meat straight from the tail, or get rid of the shell entirely and use the meat in other lobster recipes, like lobster ravioli.
In the Oven
Remember that when it comes to Norway lobsters—fished mostly near Scotland, believe it or not—don’t overcook. Cut several langoustines down the middle as explained previously. Coat the flesh in garlic butter with a light application of herbs and spices. Just a few minutes in the oven, shell-side touching the pan, will do the trick! (Note: unlike other lobsters, langoustines do not change color once they are cooked.)
Remove the meat from the shell and sauté in a pan with onions, garlic, tomatoes, or other vegetables and herbs—like a stir-fry. Many recipes recommend using cognac or a white wine sauce. Pair with linguine pasta.
This is the easiest way to enjoy succulent lobster. To poach lobster, simply remove the meat from the shell and cook in a pan with butter sauce. Make sure the temperature is hot, but not boiling, allowing the meat to cook without getting too tough.
Don’t just use the lobster tails and let the rest of the lobster go to waste! The head, claws, and shell can be used to make an unrivaled seafood stock. Draw out all of the flavor and juices by crushing with a rolling pin. To make a broth or lobster cream soup, fry these lobster parts in a pan and then add water or fish stock. Toss in vegetables, cook and strain to filter out any shell pieces.