Lobster Langoustines

By lisalang

Matt Cohen

Can be bought at Popular Fish Market on Ferry Street in Newark

Ingredients

• Langoustines
• Garlic
• Butter
• Parsley
• Wine

Preparation

Step 1

But because their flesh is extremely fragile and perishable, langoustines can take only a short blast of high heat in a skillet, in a wok or on the grill. They can be treated like crayfish on the bayou, boiled in a spicy broth, chilled and eaten right from their shells. They can be sauteed with lots of garlic and tossed with pasta and parsley, or marinated in olive oil and lemon and broiled on kebabs.

Brushed with butter or olive oil and quickly turned on a very hot grill, langoustine tails remain moist and succulent, tasting sweet, faintly briny and buttery. They make a great warm-weather meal.