Langoustine

Langoustine Enlarge

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.

Langoustine carpaccio

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Langoustine carpaccio

Langoustine cutlets

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Langoustine cutlets

Langoustine jelly

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Langoustine jelly

Langoustines caramel

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Langoustines caramel

Langoustine stones

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Langoustine stones

Langoustine tartare

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Langoustine tartare

Langoustine fond

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Langoustine fond

Langoustine powder

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Langoustine powder

Langoustine foam

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Langoustine foam

Langoustine soufflé

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Langoustine soufflé