Langoustine Recipe for Summer Nights

Baked-Langoustine Recipe
A delicious thirty-minute meal for summer nights


Icelandic Langoustine


Serves 4

  • 1 Box of Langoustine 5/7 per lb

  • Universal Seafood’s Icelandic Black Lava Salt

  • Ground Black pepper

  • 3 tablespoons of Heavy Cream

  • 1 tablespoons Mustard (preferably Dijon)

  • 4 Pinches of Thyme

  • ¼ Cup of Unsalted Butter

  • 5 Tablespoons Olive Oil

  • 4 Sprigs of Cilantro (Optional)


Please read before cooking:
Frozen langoustines must be used within 24 hours of defrosting.
Defrost completely before use (It can take up to 8-10 hours.)

1. Preheat the oven to 356° F (180 ° C).
2. Remove the head and claws of langoustine (set aside in refrigeration, if preparing another recipe with the langoustine bodies).
3. Cut the langoustine body lengthwise into two tails.
4. Gently wash the langoustines. Make sure to pat the meat dry with a paper towel to remove any moisture left from rinsing.
5. Arrange each langoustine with the shell turned down towards the baking dish. Add salt and pepper.
6. Mix 1 tablespoon of mustard in a bowl with 3 tablespoons of heavy cream, 5 tablespoons of olive oil, 4 pinches of thyme, a pinch of Icelandic black lava salt and a generous pinch of pepper. Pour over the mixture over the langoustine tails and bake for 5 minutes. (Some langoustines can be baked for 5-7 minutes.)
7. Serve in small oven dishes, sprinkled with cilantro sprigs for garnishing.


*Please note that 1 box of the 5/7 langoustines will have 17-19 pieces. While, 1 box of the 1/3 langoustines will have a total of 7-9 pieces. Each box will have the same weight of 1.5 kg, but the 1/3 langoustines will be a larger in size than the 5/7 langoustines.

Universal Seafood

7347 Atoll Ave,

North Hollywood, CA 91605

Phone. 818-764-2800