Lobster meat has not only an incredibly delicate taste, but also, due to its low calorie content and low fat content, is an incredibly healthy dietary product.
⠀What you need to grill langoustines
- Argentine langoustines - 8 pcs .;
- 2 cm long ginger root.
- Garlic - 2 cloves.
- Soy sauce - 3 tablespoons
- Olive oil - 2 tbsp.
- Lemons - 2 pcs.
- A mixture of medium-ground peppers to taste.
- Sea food salt of medium or coarse grinding - optional.
The quality of langoustines can be determined by their smell. If there is no specific smell of fish on the fold near the tail, then we can talk about the freshness of seafood. ⠀
Grilling langoustines on the AHOS grill
To prevent the meat from getting loose, the langoustines must first be thawed in a cool place, throwing them in a colander, so unnecessary moisture will drain off.
Grate peeled ginger on a fine grater, squeeze out the garlic, put everything in a deep bowl, add soy sauce, olive oil, squeeze the juice from a quarter of a lemon, pepper and salt - if desired. Move everything carefully.
Then marinate the langoustines in the resulting sauce for 30-60 minutes.
We send seafood saturated with spices to a well-heated, pre-oiled, frying surface AHOS grill barbecue and fry on both sides for 5-6 minutes.
Done! Serve langoustines "hot and hot" with halves of fresh lemon and grilled vegetables.
It is important not to overexpose the langoustines on the grill, otherwise the meat may get overdried!
