Oven-roasted langoustines with tarragon oil

This is a new twist on a classic Mediterranean dish. Cooking the langoustine in its own shell is an ideal preparation for the delicate meat.

Makes 40 pieces.

Oven-roasted langoustines with tarragon oil

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tarragon oil

As needed:


salt and pepper

Preparation method

  • Preheat the oven/grill to 180°C.
  • Cut the langoustines into halves lengthwise. Remove the digestive tract and the stomach.
  • Slice a groove into each tail half and sprinkle with the tarragon oil.
  • Place the halves with the open side up under the grill and broil for 3 to 4 minutes.
  • Season with salt and pepper.

Serving suggestions

  • As part of an starter, e.g. with a mesclun salad, grapefruit, crème fraîche, and vanilla.
  • As a component of a main dish, served with sweet-and-sour vegetables.
  • Use in a dish with components of pumpkin, carrot, and apple.
  • Use in a dish with components of fennel, avocado, and celery.

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