Baked Prawns or Norway lobster recipe
Ingredients to make Baked Prawns or Norway lobster:
- some large langoustines or prawns
- garlic and parsley
- lemon juice
- oil and salt
How to make Prawns or langoustines in the oven:
- The seafood is marinated a few hours before or preferably the night before with chopped garlic and parsley, salt and a little oil.
- They are put in a dish, sprinkled with lemon juice and put in the oven previously hot and medium temperature (200 degrees) until they are ready (30-45 minutes).
- During its roast they are removed and bathed with its juice.
- This type of shellfish cooked in this way is delicious and even small lobsters or lobsters can be made this way. How to cook seafood
- In general we can say that, after washing and cleaning, they are cooked in water that just covers them with bay leaves and plenty of salt (preferably coarse)… removing them quickly from the pot once cooked and letting them drain.
- The minchas: they are left to soak in cold water with a little salt the night before… and they are cooked in cold water for 5 minutes after boiling.
- The barnacles: wash them only slightly under the tap and cook them in boiling water that just covers them… quickly bringing them to a boil again.
- The langoustines, prawns, shrimps and prawns: they are cooked in boiling water… for about 2 minutes for the small ones and 5 minutes for the big ones after boiling.
- The small crabs, spider crab, and ox, lobster: they are cooked in cold water if alive or in boiling water if dead… cooking them from the boil (or new boil) for 5 minutes for crabs and 10-15 minutes for the rest depending on their size.
- The clams, mussels and cockles: these are an exception as they are left to soak the night before (except the mussels) in water with a pinch of salt to loosen the sand… and they are cooked by opening them in the same steamed pot without water because they already release it.
- These shellfish do not have to be removed quickly and let them drain like the others, but should be left in the pot until it is time to serve them or prepare them in some other way.
