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Langoustines in the oven

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3 servings
1 hour 10 min

Langoustes - 7 pcs., Soy sauce - 2 tea liters, Lemon juice - 3 tea liters, Olive oil - 2 tea liters, Garlic - 1 tooth, Parsley - 2 grams, Salt - to taste

Measure the necessary ingredients to make the langoustines in the oven. Pre-thaw the langoustines at room temperature or in the fridge. In the latter case, they will better preserve their taste and healthy properties. I have langoustines cooked-frozen, they are pink. If the langoustines are raw (gray-green), they must first be boiled in boiling salted water for 5-6 minutes, depending on their size.

Rinse the langoustines well under cold water, cut all legs with scissors. Make a carapace incision along the top of the langoustine from head to tail, remove the black thread (intestinal vein) so that the langoustines do not develop a bitter taste. Cut the langoustine slightly on top to allow the marinade to penetrate the meat better. Rinse the langoustines again and dry well so that there is no water left on them.

Prepare the marinade. Peel the garlic, pass it through the press or grind it with a fine grater.

Wash the parsley, dry, finely cut. The greens will give the marinade a spicy taste and aroma.

In a small bowl, combine olive oil, lemon juice, soy sauce, mix. Taste the marinade, salt a little if necessary.

Add the prepared garlic and parsley, stir. If you prefer a sharper taste, there will be black ground pepper to the place.

Brush each langoustine with marinade on all sides. And be sure to grease the cut part of the langoustine to soak in the marinade inside. You can use a culinary brush for this. It was convenient for me to do this with a regular spoon, so it is easier to pour the marinade inside the langoustine.

Place the prepared langoustines on a baking sheet or other suitable baking dish. Cover the tin on top and leave the langoustines to soak in the marinade for 30-40 minutes.

Open the tin and bake the langoustines in the oven preheated to 180S for 10-15 minutes. The baking time depends on the peculiarities of the oven and the size of the langoustines. The main thing is not to overexpose the marine delicacy so that the meat of langoustines does not become dry and tough. When hot, the langoustines can be served with a side dish, preferably rice or pasta. The cooled ones will be a delicious cold snack. Enjoy your meal!