I think that the majority of readers like seafood ! This comes along at just the right time, as it will be the subject of the day: how to prepare crabs, shrimps, periwinkles and other langoustines?
For those who don’t know, I am keen to remind you that seafood is rich in iodine and that their consumption is particularly invigorating. So don’t hesitate to have them when you’re feeling exhausted or when you’re getting ready to exert yourself in intense physical activity.
I will first of all show you how to choose seafood The main rule is to not take anything other than fresh products. Before buying seafood, you must check its freshness to avoid all risk of food poisoning. Avoid frozen food therefore as it may be harmful. Then, think to ensure that your shellfish are alive and that they still have all their legs.
A few minutes in boiling water will be enough to cook large shellfish: three minutes per 500g of lobster (if you are planning to do 1kg of lobster, the cooking time would therefore be 6 minutes). If you’re preparing periwinkles, it will be enough to throw them in salted boiling water for two minutes before allowing them to cool down in a saucepan.
Allow 10 minutes of cooking for whelks, on the other hand. I’m keen to specify that everyone is free to add seasoning to their cooking water according to their tastes. If some use bay leaves or thyme, others might use mixed herbs, but the idea is that, in all cases, seasoning the cooking water for the seafood will reveal their flavour. The presentation is also left to each person’s tastes, but nothing will stop you from following the examples of dishes at Cocobeach or others. Think of using slices of lemon, salted butter, mayonnaise and rye bread to accompany your dish.
If you have any other ideas for accompaniments, don’t hesitate to share them.