Best Langoustines With Salad Recipes

20 BEST LANGOSTINO RECIPE COLLECTION FOR SEAFOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a langostino recipe in 30 minutes or less!

LANGOUSTINE WITH CRUSTACEAN SALAD AND FLEUR DE SEL

Steps:

• Preheat oven to 350 degrees F.
• To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat. When the liquid has caramelized, remove from heat. Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside.
• To prepare the crustacean salad, clean the shells off and steam the clams and oysters. Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette. Mix until clam and oyster is lightly coated with vinaigrette and set aside.
• To make the potato galette, slice the potatoes very thin. In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion. Add a drizzle of olive oil and cook on both sides on medium heat. Both sides of the galette should be a golden brown color. Set aside for serving.
• To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes.
• To serve: Place the galette in the center of a plate. Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate. On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette. Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley.

LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS

Steps:

• Two hours before serving, prepare candied tomatoes.
• Preheat oven to 200 degrees F.
• Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
• Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
• Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
• Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
• On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.

LANGOSTINO & AVOCADO SALAD RECIPE - (3.7/5)

Steps:

• To make the dressing: combine the garlic, balsamic vinegar, salt and pepper in a small bowl. Whisk to mix well, then add the olive oil and whisk until thoroughly mixed and emulsified. Taste the dressing for seasoning and set aside. In a medium bowl, combine the langostino, avocado, tomatoes and onion. Drizzle the lemon juice over and stir gently to thoroughly mix the ingredients. Stack a few of the lettuce leaves on a chopping board and loosely roll them up. Cut across the leaves to form strips. Repeat with the remaining lettuce. Arrange the lettuce on individual plates. Whisk the dressing to remix and pour it over the langostino salad. Stir to evenly coat the ingredients in dressing. Spoon the langostino salad over the lettuce and serve.