Langoustines with tarragon cream


Perfect as a starter


PREPARATION TIME : 15 Min
COOKING TIME : 10 Min
SERVES : 2
INGREDIENTS :
  •  10 whole langoustines
  • butter
  • garlic
  • tarragon
  • white wine
  • crème fraîche
  • 2 celery sticks
STEPS :

Step 1 : Rinse langoustines under cold running water.

Step 2 : Melt the butter, chop the garlic and fry it with the langoustines for 1 to 2 minutes.

Step 3 : Add wine, water, salt, tarragon and let cook for 10 minutes.

Step 4 : Remove langoustines, add crème fraîche, stir and reduce the sauce by gently heating for a few minutes.

Step 5 : Cut the celery sticks in shorter sticks, cook in boiling water until tender.

Step 6 : It is ready to eat: you can pour the sauce in a small recipient and dip in the langoustines and celery sticks.

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Langoustines noodles


Langoustine tails in asian noodles


PREPARATION TIME : 10 min
COOKING TIME : 20 min
SERVES : 2
INGREDIENTS :
  • 600g unshelled langoustine tails
  • 2 shallots
  • 3 large carrots
  • 2 garlic cloves
  • ginger
  • 2 celery sticks
  • rapeseed oil and sesame oil
  • lemon juice
STEPS :

Step 1 : Chop all vegetables and ginger in small dices.

Step 2 : Pour the 2 oils in a pan, add ginger and garlic and cook gently 2-3 min.

Step 3 : Add langoustine tails and cook until they are no more translucent (2-3 min). At this stage you can decide to flambé the content of the pan with the alcohol of your choice.

Step 4 : Remove the content of the pan (but not the mix of liquid and oil) and add shallots, carrots and celery. Cook for 15 min (until vegetables are tender). In the meantime, cook the noodles.

Step 5 : Serve in bowls, mixing noddles, langoustine tails and vegetables and add a splash of lemon juice.

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Paella-like langoustines with rice


A simple paella you can upgrade by adding other seafood


PREPARATION TIME : 5 min
COOKING TIME : 20 min
SERVES : 2
INGREDIENTS :
  • 150g short-grain rice, Valencia or Bomba (for paella) but Arborio or Carnaroli (for risotto) will do
  • 500g large langoustines, whole and raw
  • chorizo, piccante or not, chopped
  • 1 tea spoon tomato purée
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 1 red pepper, chopped
  • olive oil
  • paella seasoning
  • chicken stock or home made langoustine stock
  • salt and pepper
STEPS :

Step 1 : In a large pan, sauté the langoustines for 3 minutes in olive oil, on high heat. Then seat aside on a plate.

Step 2 : Add the chorizo to the pan, wait 2 min then add the garlic, onion and pepper and cook for 5 more minutes.

Step 3 : Add the rice, tomato puree, paella seasoning and stir while pouring the stock. Let cook until the rice has absorbed almost all the liquid, 10 to 15 minutes.

Step 4 : Place the langoustines back in the pan, pushing them down slightly into the rice and let cook without stirring until all liquid is absorbed and rice is cooked, 5 to 15 minutes.

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Langoustines in cassolette


This is confort food!


PREPARATION TIME : 15 min
COOKING TIME : 10 min
SERVES : 2
INGREDIENTS :
  • 1kg of large langoustines
  • onion, garlic, celery stick
  • tomato puree
  • fish stock
  • white wine
  • whisky
  • oil
  • grated cheddar
  • crème fraiche
STEPS :

Step 1 : Shell the raw langoustines and sauté the tails very quiclky in a pan with butter OR boil the whole langoustines for 2 min then shell the tails. Keep aside the heads, claws and shells.

Step 2 : Prepare a langoustine bisque with the heads, claws and shell as explained in another recipe. Reduce the bisque to thicken it and add a spoon of crème fraiche when cooled down.

Step 3 : Put the tails in a cassolette, pour the bisque in it, sprinkle some grated cheddar on top and grill in the oven until golden and bubbling.

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Leek and langoustine quiche


A good way to eat your shellfish in a quiche


PREPARATION TIME : 30 min
COOKING TIME : 45 min
SERVES : 4
INGREDIENTS :
  • shortcrust pastry
  • 1.5 kg medium langoustines
  • 2 leeks
  • 50g butter
  • 4 eggs
  • 150g crème fraiche
  • 20cl milk
  • salt and pepper
STEPS :

Step 1 : Chop the leeks and cook them in a pan with butter, on low fire, with a lid, for 15min.

Step 2 : Spread the pastry in an oven dish and pour the leeks on it.

Step 3 : Shell the raw langoustines, keep the meat from the tails and place on the pastry with the leeks, sprinkle thin slices of butter on top. Discard the heads, claws and shells OR use to make a thick bisque you can add to the quiche mix.

Step 4 : Mix the eggs, milk and crème fraiche and season with salt and pepper. Pour the mix on the pastry.

Step 5 : Cook 35-45 min in the oven at 170°C.

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Sautéed langoustines


Can't get simpler than that...


PREPARATION TIME : 2 min
COOKING TIME : 4 min
SERVES : 2
INGREDIENTS :
  • 1kg large langoustines
  • home made clarified butter
  • 2 garlic cloves, chopped
STEPS :

Step 1 : Choose a large pan (a large wok will do the job perfectly). If you only have a small pan, cook your langoustines in several batches.

Step 2 : Pour the clarified butter in the pan, place it on high heat and add the garlic.

Step 3 : Add the langoustines and cook on high heat for 4 minutes, while moving them in the pan. At the end of the time, remove the langoustines from the pan to prevent over cooking.

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