How to Cook Langoustines

[@dazexuxu]

Thank you very much. I am about to cook langoustine for the first time and your guide has been extremely helpful.

[@justinellis8864]

Thank you so much. I once had these in a French restaurant. I was completely put off as I couldn't work out how to open them and used a tiny fork to get the flesh out. I think the fork was supposed to be for the claw meat. Needless to say it took ages to get any flesh this way, it all went cold and everyone else had finished their main courses and I had still hardly started. I understand how to open them now so it should be a much more positive experience!

[@ShellfishGB]

It is worth looking at the website of Seafish in the UK. They have a great seafood recipe section.

[@broccolihart1]

these videos are really thought out...i like them.

[@ShellfishGB]

@broccolihart1 Thanks very much for the feedback. We are close to starting a further 5 films for crabs, lobster, shrimps, squid & crayfish.

[@pond_people]

Very good demonstration. Thank you.

[@ShellfishGB]

Your champagne recipe sounds fantastic, we may use it on a future film! The squat lobster is tasty and we may include on our new lobster film.

[@markgeorge9529]

I love how calm that woman speaks

[@nihongasukidesu]

can you recommend maybe some others dishes in which would work well with the langoustines.

[@ShellfishGB]

It certainly is. Apparently scampi in breadcrumbs was invented by Youngs Seafood in 1946. There was a time when monkfish was used as a replacement for the langoustine as it was actually cheaper! Nowadays there is a big demand for monkfish and langoustines are once again used in scampi. BUT do check the labels on packs as minced whitefish can be used. Look for "wholetail" varieties.

[@SirReginaldBlomfield1234]

The big problem is Scampi only contains at best about 40% crustacean and 60% crap. Young's seafood certainly know what they're doing... Ripping people off.

[@mitchellguerrerio]

There’s no need to devein if they’re cooked to a good enough temp?

[@John1986ATR]

7 or 8 minutes? They will be overcooked, I boil for 3-4 mins then strain. Also smashing the claws with a rolling pin seems too brutal. Use some kitchen scissors with a notch to crack the shell behind the claw hinge but not all the way tho, wiggle the cracked shell and pull revealing the claw meat.

[@imwiththeshxts7104]

loll aint thats the prawn Mr.Bean ate an ate the full thing

[@ruwjan18]

Yes

[@derekkeith4211]

Excellent video which ensures people eat shellfish such as Langoustine safely. Derek

[@leosullivan9228]

Are we to suppose that by "safely" one prefers a delicate product clumped and dumped altogether, utterly uncleaned, and entirely over-cooked-- a la Anglaise?

[@ghostpiper1]

Just eat the vein? No chance, this should always be removed.

[@_JananaBanana]

Why its just a vein are a chicken? Chicken! CHICKEN!

[@ghostpiper1]

+SWEGDovahkiin It is not a VEIN It is the shit tract. Hope you enjoy eating it.

[@user-bh3jk4go8v]

+ghostpiper1 lol ikr

[@_JananaBanana]

Lol i was joking.

[@teamcrumb]

u gotta move the poop pipe people!

[@osmonfrances2407]

What do they taste like?

[@grahamchristie7489]

I met CJ Jackson on a gut, shuck and cut course at Billingsgate market. Lovely lady, and she sorted me out with jellied eels as I’d never tried them. Like a twat, when I met her, I asked; “so what do you do then?”. She really humbly said “I’ve written a couple of books, and I do stuff for tv every now and then. I also do a fair bit round here, so I’m busy I guess.” What a fucking idiot I am.

[@mitchellguerrerio]

Not all insects are crustaceans but, all crustaceans are insects and I’m okay with that because they’re delectable

[@MikeGotteri]

@ShellfishGB Will be looking forward to the Crayfish one! ;-)

[@flanlemonjello]

pink != cooked.. Gotcha! Thanks for the to-the-point video :-)

[@ShellfishGB]

@happyidiottalk The water should be simmering but on the first take our chef burnt her fingers on the langoustines!

[@seenyour34]

I didn't know these existed until I saw them on "Master Chef" recently

[@SaorAlba1970]

do you not mean they come from Scotland

[@ShellfishGB]

@ThePhuctran We are delighted your parents loved them!

[@car8820]

Tut garlic...I wonder if some have it on their cornflakes

[@Baeyonetta.]

Can you actually just eat the whole langoustine? With out pelling it apart or anything?

[@bige8949]

Sure you can. Just like you can eat an egg without peeling it. It's not going to be pleasant, though.

[@ShellfishGB]

Shellfish rarely require salt and pepper really isn't needed on good quality langoustines (they are that good!). But of course it is a personal preference.

[@18pendulum]

IM confused i thought you couldnt cook Dead Crustaceans cause they bein to ferment ?

[@robokill387]

No, that's just lobster.

[@mattlampi]

video doesnt load past 3:16

[@DrPhoenixJKZ]

Hmm…… This is actually quite like a simplified version of how to eat lobster. You actually peel lobster in a quite similar way.

[@chrissoto7187]

So sad their reputation in the USA 🇺🇸 has taken a hit

[@pxnzers]

hi nice

[@moix5799]

Love them always on the hunt for fresh lango

[@poppetrurazvan3900]

Good.

[@union310]

Let's support our own

[@genevanyei1017]

we call this crawfish in Liberia

[@_JananaBanana]

Its two different things crawfish are freshwater lobsters these are more related to shrimp i think.

[@conorc4]

What the hell are Longoustines? Good to know that it is also known as Dublin Bay Prawns, Scampi, Norwegian Lobsters etc. but I don't think Longoustine is the most used name...I have always known them as Langoustines.

[@brodieide728]

its a pot, not a pan

[@salerio61]

Is it made of pottery? By definition a pot is made by a potter

[@jullifus]

i would never boil it.. much better to put grill it with butter and garlic.. this is way overcooked.

[@paddymcmullan]

boil for 3/4 mins , remove vein by pulling the middle tail fin away works most of the time ( before cooking) :)

[@43batch]

pat mcmullan

[@hertzz1474]

I LOVE SUSHI

[@lawlie95]

LOL 80's porno music at the start.

[@obaidcarkey3036]

just in water? not even salt? seems a little blend to me... at least slice them in half and add a little garlic and cayenne pepper and then grill them, no more different than with shrimps/prawns

[@leosullivan9228]

The English know little of Cuisine - or cleanliness...

[@EntinludeX]

Oh, yes. yes.

[@adrianabonitaaziz7393]

Lekker ! I ga ze zo klaar maken : D

[@paulbaranski1194]

If you lower your voice and speed up a bit, you sound like Gordon Ramsay lol

[@LazyYes]

Just plain water? U need to salt that shit. I mean rly, RLY salt that shit. for 4-5 liters u should use at least 2 deciliters of salt. My tip is to add: Dill, 2-3 sugarcubes and a dark beer like an ale or something. If you do that, then you're in for a real treat ^^

[@janrugelj8437]

Don't ever ever dip them in bloody mayonese!!

[@catalyst8]

It depends on how you make your mayonnaise. For shellfish like this I'd use rape instead of olive oil to make a much lighter emulsion, & about half the usual amount of mustard powder (& _always_ free-range eggs, but that should go without saying). Bear in mind that in the US, especially Louisiana where the very similar crawfish are hugely popular, whenever a Cajun or creole recipe mentions mayonnaise they *demand* the use of that disgusting synthetic jarred white stuff.

[@savannahhamburger5297]

Nom nom nom!!

[@sleepycatsqueeze]

very hungry now ;-(

[@matahari8539]

overcooked

[@danlea6500]

i turned off at cook for 8mins........

[@amospittmansr.5228]

Z