Langoustines On The Bbq: Perfect Timing For Succulent Seafood

Langoustines, also known as Norway lobsters, are a delicious and flexible ingredient that can be cooked in a variety of ways. In this article, we will focus on how long it takes to cook them on a BBQ. Langoustines are a great option for BBQs as they are simple to prepare, easy to cook, and look stunning. They are usually cut in half lengthways and grilled for a few minutes on each side. The cooking time can vary depending on the heat of the BBQ and the size of the langoustines, but on average, they take around 4-5 minutes on each side.

Langoustine preparation

Langoustines, also known as Norway lobsters, are a flexible and delicious ingredient. They can be prepared and cooked in a variety of ways, including boiling, grilling, poaching and pan-frying. Here is a step-by-step guide to preparing and grilling langoustines on a BBQ:

Defrosting (if frozen)

If your langoustines are frozen, the best way to defrost them is to wrap them in foil and place them in a refrigerator for 12-14 hours. After this, put them in a bowl and rinse, then dry them with a paper towel. It is best to cook defrosted langoustines on the same day.

Stunning (if live)

If your langoustines are live, it is recommended to place them in the freezer for 30 minutes to stun them before cooking.

Splitting

To prepare langoustines for grilling, they need to be split or cut in half lengthways. Use a long-bladed chef's knife or chopping knife and carefully cut down the centre of the head and then the tail.

Seasoning

Before grilling, season your langoustines with salt and pepper, and drizzle with extra virgin olive oil. You can also add chopped garlic and chilli flakes to taste. Mix well and set aside.

Grilling

When your BBQ is hot and ready, place the langoustines on the grill, shell-side down, and cook for 2-5 minutes. Then turn them over and cook for a further 1-3 minutes. The langoustines are ready when the tail meat is pale, firm and no longer opaque.

Serving

Serve your grilled langoustines immediately with a squeeze of fresh lemon juice and a side of your choice. You can also brush them with a garlic and lemon dressing before serving. Enjoy!

Cooking time and temperature

The cooking time for langoustines on a BBQ depends on the number of langoustines being cooked and the heat of the BBQ. It is important to ensure your BBQ is at the correct temperature before adding your langoustines. If using charcoal, wait until the coals are white and there is no active flame burning. For a gas BBQ, heat it up for around 10 minutes, ensuring it is hot before adding your langoustines.

Once your BBQ is at the right temperature, place your langoustines on the grill, shell-side down. The langoustines should sizzle as soon as they touch the grill. Cook them for 2-3 minutes on each side. The total cooking time will be around 4-6 minutes.

If you are cooking a larger number of langoustines, you may need to cook them in batches to ensure they all fit on the grill and cook evenly. Try not to overcrowd the grill, as this can affect the cooking time and temperature.

It is important to keep a close eye on your langoustines while they are cooking, as they can go from perfectly cooked to overdone very quickly. The meat should turn from opaque to white when it is cooked through.

Some recipes suggest giving the langoustines a final minute or two with the backs facing up to allow any toppings or sauces to cook through. This is also a good opportunity to baste the langoustines with any remaining sauce or butter.

Once your langoustines are cooked to your desired level of doneness, remove them from the grill and serve immediately. They are best enjoyed fresh off the grill, so be sure to have your sides and accompaniments ready before you start cooking.

Cooking methods

Langoustines are a flexible ingredient that can be cooked in a variety of ways. They are often replaced with prawns but are not too different and are worth trying. They are also known as Norway lobster, Dublin Bay Prawns, or Scampi.

If you buy your langoustines frozen, the best method for defrosting is to wrap them in foil and place them in a refrigerator for 12-14 hours. After that, put them in a bowl and rinse, then dry them with a paper towel. It is best to cook them on the same day as they defrost.

The most common way to cook langoustines is by boiling them in salted water for 3-4 minutes. To check if they are cooked, look at the underside of the tail—the meat should be white.

However, langoustines are also great on a barbecue. To barbecue langoustines, you will need to cut them in half lengthways. If using charcoal, ensure the coals are white and there is no active flame. Heat a gas barbecue for around 10 minutes. Place the langoustines shell-side down on the grill and cook for 2 minutes. Turn them over, brush with garlic butter, and cook for another 2-3 minutes. The tail meat should be pale, firm, and no longer opaque.

You can also cook langoustines on a griddle pan. Heat the pan until very hot, then rub olive oil and salt on the langoustines and place them on the pan. Cook for about 20 minutes, turning them on both sides.

Another way to cook langoustines is to pan-fry them. First, you will need to peel them, which can be done by blanching: put the langoustines in boiling water and then plunge them into cold water. This will make the shell easier to peel.

Defrosting and storing langoustines

Langoustines are usually sold frozen and raw, and they need to be defrosted before cooking. Here are some methods for defrosting and storing them:

Defrosting Langoustines

The best way to defrost langoustines is to place them in the refrigerator for about 12 to 14 hours. Wrap them in foil or place them in a colander or strainer and run cold water over them. Once thawed, pat them dry with a paper towel, and they're ready to be cooked.

If you're in a hurry, you can use a faster method by placing the langoustines in a bowl of cold water under a slow-trickling tap for about 10 to 15 minutes. However, make sure to remove them from the water as soon as they're defrosted to maintain their firm flesh.

Storing Langoustines

Once defrosted, langoustines should be cooked on the same day. It's not recommended to refreeze langoustines after they've been defrosted. If you need to store cooked langoustines, let them cool and then place them in an airtight container in the fridge. They are best consumed within two days of cooking.

Serving suggestions

Langoustines are a perfect BBQ food—simple to prepare, easy to cook, and delicious. They can be served as an appetiser or a lunch dish.

Once cooked, the langoustine tails can be easily removed from the shell. You can also keep the shells to make a fish stock.

To serve, squeeze some fresh lemon juice over the langoustines. You can also serve them with a garlic and lemon dressing, or a marinade made from garlic, lemon juice, olive oil, and parsley.

Langoustines can be accompanied by your favourite barbecue treats and sides.

Frequently asked questions