Langoustine powder

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Langoustine powder

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




heads and tails of the langoustines



rapeseed oil






sea salt

Preparation method

  • Place the langoustine on a roasting tray and roast until nicely caramelised. This will take about 25 minutes. The shells will be hard and strongly aromatic.
  • Cover the shells with the oil and return to the oven for 15 minutes.
  • Remove the shells from the oven and place in a food processor.
  • Blend in a food processor for 30 seconds.
  • Strain though muslin. Set aside to cool. 
  • Combine the langoustine oil (25 ml) and the maltodextrin.
  • Mix together until a powder forms.
  • Season to taste with a little sea salt. 

Serving suggestions

  • As part of a composition, e.g. with langoustine, and rhubarb components.

Previous page