Grilled Langoustines with Garlic & Parsley Butter | Rosie Foodie
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- Langoustines are one of the UK's finest and most sustainable fisheries, yet we export 95% of them abroad. In this recipe I'll show you how easy it is to cook them and enjoy their beautiful sweet flesh, which is absolutely delicious grilled with garlic butter. Order some from your fishmonger and try this simple but super special seafood recipe!
Ingredients below the links.
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Serves 2-4
8 medium fresh or frozen langoustines, whole
50g unsalted butter
Two tablespoons of flat leaf parsley leaves, chopped
2 cloves garlic, minced
salt and pepper
juice of a lemon
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Thanks Rosie for getting me actually cooking seafood. Langostines, Lobster, Crab, Clams, Razor clams Crayfish. Cook them all with confidence now. Sincere thanks. Ian.
I will add about 15 times the garlic and 3 times the chillie flakes but that does look great, thank you
Oh so wonderful. Did them as a surprise for my lady. Loved them, Will be eating them more often. Magnificent.
We in the Uk should really eat more of them, that would drop the price of them too. Such a great seafood.
Oof! If there are any langoustines down Borough Market this weekend, I'm all over this recipe. The coriander & lime butter sounds devine, too.
+Matt Fagan-Curry Yes! Do it! Let me know if you find any and if you try out the coriander/lime combo. I'd love to know how it goes.
They look delicious! I love langostinos.
Great recipe - perfect advice on frozen and fresh and exactly what everyone should hear regarding cooking times. Literally needs to be undercooked/rare then rested in the residual heat!
How could I never seen your channel before? I loved your way of explaining and I loved your vibe. Thank you for the receipe ❤
Commonly available fresh here in Ireland, where they’re called Dublin Bay prawns, or Galway Bay prawns over where I am. Quickly becoming one of my favorite foods, it took some reading to figure out that they’re not prawns or shrimp at all, but closer to lobsters and crayfish and benefit from a different cooking method than shrimp. Thanks for the inspiration! I’ll probably use a blend of butter and olive oil for the fat, but otherwise stay close to your recipe - I haven’t had them split and grilled yet and look forward to trying this!
Fantastic! I'm doing these tomorrow...love the recipe!x
People in UK would eat more langoustines if they weren’t so expensive
Rosie, was just watching your video there....I'm a chef and tbh it's not a recommended practice to defrost anything in a sink of hot water. Things should be defrosted in a fridge overnight, please look at EHO guidlines before advising on such things.
Thank you Rosie, I made your recipe, it was delicious!
I never made langoustines before, thanks to you it was so easy and an amazing dish!
Thanks again for making this video!
Hi Ceasar! Very sorry for the delay. I'm so pleased you liked it! Where are you based? x
Bought mines from Morrison to cook for the first time. Thanks for video, I had no idea how to go about cooking them with some sort of flavour
First time cooking these little gems. Forgot to add the lemon juice but the chilli flakes made up for it. Very delicious thank you.
Made this tonight. Phenominal.
Drooling watching this. Really must try this. Have only ever eaten them at home chilled pre cooked. Thanks for the upload.
Cheers Ian! My pleasure. I'm really pleased it's encouraging people to try this underappreciated ingredient! Where are you from?
Hi Rosie, from Northants. Managed to get a box of raw frozen in Leicester today. Will be grilling these tomorrow night. Thanks for the inspiration!
Hi Ian, how did it go with the langoustine?
Hi Rosie. They were excellent. Very sweet and tender. Such a shame most people will only ever eat these breaded with added water in the form of oven bake Scampi. Such a waste of a real British delicacy. Next weekend I'm doing Crayfish. Have 2kg live ones arriving on Friday.
So pleased to hear it went well! Hope the crayfish were a success too. x
Happy days .. Doing mine tonight 👍👍👍👍✌
Love the look of this recipe, great ingredients: hope you enjoyed them?
Thank you!
Looks fantastic!...cant wait to try mine with lots of garlic thank you!
So easy, so yummy!
Langostinos are my favorite seafood of all time. They are the best!!! I used to eat them in Quebec all the time and I can't find any in NB Canada :(
Here they call scampi the large shrimps, they have nothing to do with langostinos, it's a shame. :(
You can import them from Scotland.
Just going to give them a cook tonight this looks fab thanks for putting up your video 👍
The Langoustine is such a hidden gem and shouldnt be! definitely will use this recipe thanks a lot 😆
+mellony Rawlins Couldn't agree more Mellony! I'd love to hear how you get on with it. x
@@Alotonherplate Mr Bean Eat Langoustine Oyster & Never Eat Shrimps
Trying it now. Thanks
Brilliant, doing it now! Thank you ❤️
Îmi plac videoclipurile despre creveți, culeg și creveți în iazuri, sunt din Indonezia.
Bidget Jones cooks micro lobsters. Nice
maplecote I CAN'T BREATHE.
lolololol
Must admit I've never cooked them because their hard shells scare me. I'm going to have a crack at this,Looks so good. X
+Milli Taylor (Milli's Kitchen) Thanks Milli! They're so not as intimidating as they look. And really worth overcoming your fear! x
Fantastic video
Langostinos are my all time favorite. I have been using your recipe for years. A couple times a year I visit my hometown of Minneapolis, MN and I always get a huge craving for theses which is a bit strange because I live in Central America. Perfect for a bbq on the lake, even all the kids love them. The local seafood market (Coastal Seafoods) always has them fresh and/or frozen from NZ or Scotland. They always are super incredible, even with my challenged ass culinary abilities I can make peoples mouths water . Where do I find more of your seafood recipes? Thank you
You cant get them from NZ only Scotland / Northern England. Better with Scotland as they are mostly creel caught, sold live.
Thank you, they were delicious !!!!
These turned out perfectly! Mine only needed 2 mins.
It looks verry délicieuse, thank you, wonderful Channel
I'm will try right now...😄
Top work, we need to eat more of these tasty beasties 😍
Very Good Video. You should try Chesapeake Old Bay Seasoning we use in Maryland, USA for craps and shrimp, lobster and these are great with it also. Please get some on Ebay and do another video. The butter you made is awesome!
Ty, I cooked some today : )
That looks great!
+villa teng Thanks Villa! You should give it a go. It's so easy to do. x
thnx rosie . nice video
Literally ripped the words straight from a video by the shellfish of GB from 15 years ago
Maybe part of the issue is price they are expensive compared to prawns. Me personally I adore them and don't mind paying the extra but a lot of people I would say are put off by the price. Hopefully brexit might just change that
Tesco have them , £7.50 a pack , i think there is about 16 in there
Noticed that in Tesco today ,but didn't have a clue how to prepare it .. After watching couple of recipes on TH-cam .I'm going to buy some soon and give it a try
great vid darling
Expensive for something that’s plentiful.
Always found de frosting in warm water makes the flesh go soggy.
Hope you shared a few with the person behind the Camera.
A pack of ten frozen langoustines at Sainsbury's costs £8.50. Not every household can afford to have these crustaceans on a daily basis.
£10 now in M&S
If you aren't cooking them over a flame you're missing out on that smokey BBQ flavour! We do this all the time with XL Prawns. In fact we had half a dozen BBQ's XL Garlic butter, Chilli prawns for Christmas lunch. Langoustines were on Boxing day... LOL They go great with Pink Champagne
Bbq flavour on seafood? Thanks but no from me
@@Egon1982 Hahaha... You don't put fake BBQ flavour over them. It's the real taste of hardwood charcoal smoke that permeates the food. Not something out of a bottle. Ozzie BBQ's are elaborate affairs nowadays and definitely not just for steak.
Got 4 today. For shashimi grade it cost $90kg (Aud) or $50 for non shashimi
W😮w! That’s a lot of $$$.
coriander and lime sounds a bit more like mexican, haha. maybe a tom yum flavored butter would be good bc tom yum always has prawns :)
Is there meat in the claw?
Every word she says is true.They are the tastiest and sweetest food you can eat .... why don't we eat more ? Simple .... they are extortionately expensive and very poor value for money.( on an ounce for ounce basis, I would say the meat content is probably 4-5 times more expensive than top quality fillet steak) Hardly any meat content in each fish and although they look regal on the plate, there is next to nothing in them. Unless they are for a special expensive treat, steer clear.
+angus12340 Hi Angus, I'd rather leave it up to others to judge how much they're willing to spend on food but I take your point that they're not cheap. I certainly don't cook them all the time at home but I do when I've got friends coming over or even if I just want to treat myself! Definitely worth the money on those occasions.
You should never defrost seafood in warm water. It brings them up to temp which is never good. Best way to defrost seafood is run cold water on them and keep the water running until it overflows whichever container they're in.
boil them
Wait.. You just defrosted them in the sink with a little warm water.. FYI That's not a safe way to defrost seafood people.
You dont wash it?
I like it, but less talk about the fisheries and more talk about the food.
Wait, so no one is gonna call out the defrostin in warm water??? 😅
These aren't grilled! These are roasted/baked/broiled in an OVEN!!! Grill is on a grill over a fire. Disappointed 👎👎
In Britain what you call 'Broiled' is our 'grilled' and what you call a 'grill' we call a 'griddle' I hope that helps you understand
Langoustines are one of the Scotland's finest and most sustainable fisheries. The Scottish fishing industry in being destroyed by the UK/English Westminster gov. Please give more credit to one of Scotland's finest exports. The UK is not the same entity as Scotland herself, and this is coming from an Englishman (living and working in the Scottish fisheries, obviously).
Please edit your description.
Defrost with warm water! 🤢 enjoy your food poisoning
You talk way toooo much
I cannot believe you've been so selfish