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langoustine

Langoustine contains many trace elements and vitamins, most of them in small quantities, but it is rich in copper, iodine, selenium and vitamin B12. Discover the recipes based on langoustine, the nutritional values of langoustine, the number of calories, the intake of vitamins, iron, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
88 Cal
Lipids
2 G
Cholesterol
79.4 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
-1 G
Protein
20.5 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to choose the langoustines ?
When you buy langoustines, look for fresh crustaceans with a shiny shell and active legs and pliers. Langoustines must have clear eyes and solid antennas. Avoid langoustines that have soft parts, dark spots on the shell or an unpleasant odor. It is also recommended to choose langoustines of similar size for uniform cooking.
How to keep the langoustines ?
Raw langoustines must be kept in the fridge to avoid their deterioration. If you bought raw langoustines, remove them from their packaging and place them in an airtight container before storing them in the refrigerator. Raw langoustines can be kept in the refrigerator for a maximum of 2 to 3 days. If you have cooked langoustines, place them in an airtight container and keep them in the refrigerator for a maximum of 2 to 3 days.
How to cook langoustines ?
The langoustines are delicious toasted, pan -fried or baked. They can be married in olive oil, lemon and herbs before grilling them, or frying them with garlic, parsley and butter. Langoustines can also be added to pasta or salads for a sea note.
What are the varieties of langoustines ?
Nordic langoustine (Nephrops norvegicus), which is common in the waters of the North Atlantic and the North Sea. Pink langoustine (Pandalus Borealis), which is a common species in the cold waters of the North Atlantic and the North Pacific. Royal langoustine (Pleoticus Muelleri), which is a common species in South America and is often used in local cuisine.
What dishes go well with the taste of langoustines ?
The toasted langoustines, which are grilled langoustines on a barbecue or a grill, seasoned with olive oil, garlic and fresh herbs. The pan -fried langoustines, which are langoustines cooked in a pan with olive oil, garlic and parsley. Langoustines in salads, which are langoustines cooked and mixed with salad, cherry tomatoes and a vinaigrette.

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Index of Ingredients