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Langoustines
Posted on 5/11/12 at 10:58 am
Posted on 5/11/12 at 10:58 am
Educate me on the best way to prepare them.
Posted on 5/11/12 at 11:01 am to offshoreangler
Where the F are you finding those?
Posted on 5/11/12 at 11:01 am to offshoreangler
Tell me wtf a Langoustine is first.
This post was edited on 5/11/12 at 11:02 am
Posted on 5/11/12 at 11:02 am to LSUballs
European lobster, pretty much.
Posted on 5/11/12 at 11:02 am to offshoreangler
I always looked at it as more British fare so I used their approach such as Jamie Oliver's:
quote:
ingredients
• ½ a garlic clove, peeled
• 1 teaspoon sea salt, plus a little extra
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard • 300ml extra virgin olive oil
• 300ml olive oil
• lemon juice, to taste
• freshly ground black pepper
• 16 langoustines
optional: sprigs of fennel tops
quote:
Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once you’ve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste. Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand. Season the langoustines and cook them, cut-side down, across the bars (so they don’t fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate. Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.
Posted on 5/11/12 at 11:06 am to Schwartz
Central Market here in Houston. They do a week long event for a different country each year...this year happens to be France. Most of the French specialty items they have are pretty boring to me but the seafood options are pretty good....great driver scallops, langoustines, Belon oysters, fresh sardines, conger eel, whole shite load of flat fish.
Posted on 5/11/12 at 11:08 am to ScroatMaGoat
My first thought was grilling them as well...but these things aren't cheap and I don't want to frick them up.
Posted on 5/11/12 at 11:18 am to offshoreangler
You can alos use this recipe but use the broiler on high instead so you can monitor them more easily. Then baste them with buttercompound every now and then
Posted on 5/11/12 at 11:18 am to offshoreangler
Is there a difference between langoustines and langostinos?
Posted on 5/11/12 at 11:18 am to offshoreangler
The oysters from French shores are so far away from those of the Gulf it ain't funny. They have a color of shells that are a bit pinkish, and there is no bottom of the sea funk on them.
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