Gastronomixs

Langoustine a l'armoricaine

This is a classic dish normally made with lobster, but which with a little extra care can also be made with langoustines. As the langoustine is a very delicate shellfish please follow the recipe as closely as possible!

Langoustine a l'armoricaine

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Ingredients

20

 

langoustines

1

 

banana shallot

½

 

carrots

1

stalk

celery

4

 

tomatoes (pomodori)

1

tbsp

cognac

1.5

dl

dry white wine

1

dl

fish fumet

1

dl

cream

 

 

olive oil

 

 

butter

1

clove

garlic

2

tbsp

Italian parsley leaves, finely chopped

1

tbsp

tarragon, finely chopped

Preparation method

  • Finely dice the shallot, the carrot and the celery (mirepoix), and grate the garlic.
  • Peel the tomatoes and finely dice the flesh (brunoise).
  • Cut the langoustines into halves lengthwise. Remove the digestive tract and the stomach. Reserve the juice and the corail.
  • Fry the langoustine halves in very hot olive oil until the shells are bright red.
  • Remove the tail meat from the langoustines and keep warm over low heat.
  • Pour out the olive oil from the pan and put the butter in the same pan. Leave the shells in the pan.
  • Fry them with the shallots, carrot, celery and garlic until translucent, and flambé with the cognac.
  • Deglaze with the white wine and fish fumet.
  • Add the tomato and tarragon and simmer for 10 minutes with the lid on the pan.
  • Add the langoustine juices, the corail and the cream to the sauce and reduce.
  • Thicken with butter and add the chopped parsley.
  • Pour the sauce over the langoustine tails.

Serving suggestions

  • As a classic main dish.
  • As part of an entremets course. Delicious with a creation of fennel and toasted bread or pan con tomate.
  • As a component in a composition with carrot, quinoa or celeriac.

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