Langoustine cutlets

The advantage of grilling on the bone, the carcass, or in the shell is that you retain much more of the flavour. In this case, we apply this to preparing cutlets.

Langoustine cutlets

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olive oil, extra virgin



sea salt

Preparation method

  • Remove the digestive tract from the langoustine by twisting off the middle section of the tail.
  • Cut the tail off the head.
  • Slice the langoustine between the motile sections of the tail. Make sure the meat remains in the shell.
  • Fry the cutlets briefly in oil and season with sea salt.
  • If desired, sprinkle with a little lemon juice.

Serving suggestions

  • As part of a hot starter, e.g. with a crème of carrot and raw fennel.
  • As part of a main dish, e.g. with components of onion, leek or cabbage.

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