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Amity Langoustine Available

Amity Langoustine can now be bought direct from the following suppliers

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{slide=How to buy?}

Amity langoustine are found at trustworthy points of sale where their stringent quality standards guarantee premium freshness of our product. They are best cooked as soon as possible. Amity langoustine are available fresh and frozen.

{slide=How to store?}

If fresh and not pre-packed, there remove it from its original wrappings, symptoms rinse in cold water, pat dry, cover and place in a container and store towards the bottom of the fridge.
If frozen, store in the freezer and read the Amity label for advice.

{slide=How to defrost?}

Frozen Amity langoustine must be defrosted completely before cooking. Remove them from their original packaging and place in a container. Cover the container and then leave to defrost in the refridgerator overnight. Rinse before use and use quickly.

{slide=How to cook?}

Please note that size matters! Consider the size/grade of the whole langoustine and adjust the times accordingly.

Boil. For medium – large langoustine rinse and drop into a pan of boiling salted water for 2 minutes after the water has returned to the boil. Drain, refill the pan with cold water and plunge them to stop the cooking process, leave for 3-4 minutes.

Grill. Split in two and baste with oil, butter or marinate. Place under a pre heated medium grill for two minutes, turn halfway through.

Bake Pre-heat the oven 200C/400F/Gas 6. Place the washed langoustine onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up in the foil to completely seal. Transfer to the oven and bake for 10 – 15 minsutes or until completely cooked.

Barbecue If preferred marinate an hour before or baste with oil. Place on skewers, then place on the range over pre-heated coals. Leave on grill for a minute, turn, grill for 30 seconds or until cooked.

{slide=How to serve traditionally?}

Boil or grill, serve with mayonnaise and fresh lemon

{slide=How to eat?}

Napkin and finger bowl to the ready. Pull the tails off, squeeze the edges of the shell together until they crack, pull apart and release the meat.

{slide=What wine?}

A chilled white wine such as Albariño from RIAS BAIXAS, Galicia, Spain would compliment the flavour. 

If you have used strong dominant flavours for cooking take this into consideration.

Choose a wine from a region synonymous with fish-based cuisine

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