The langoustine, also known as Norway lobster, can be found in the North Sea and in eastern parts of the Atlantic Ocean. This type of crustacean contains a very special kind of meat. The meat is slightly sweet in flavour and can be incorporated in a wide variety of dishes. Fresh langoustines are quickly perishable and are transported live to their destination under ice.
Basic techniques: frying, barbecuing, smoking, steaming, grilling, marinating, cooking sous-vide, infusing, confiting.
Taste combinations: tomato, artichoke, papaya, carrot, white asparagus, pumpkin, shellfish, prawn, chicory, fennel, mango, rice, pasta, samphire, sea lavender, butter, white wine, dairy products, vadouvan, sweet pepper, spinach, shichimi togarashi, saffron, citrus, mussels, garlic.