Langoustine stew
dinner recipes

Langoustine a l’armoricaine A great Langoustine stew.

Langoustine a l'armoricaine

Prep Time30 mins
Cook Time1 hr
Course: Main Course
Keyword: cooking Langoustine, Langoustine, Langoustine a l'armoricaine, Langoustine stew
Servings: 4

Ingredients

  • 20 langoustines
  • 1 shallot
  • 1 carrot
  • 1 stalk celery
  • 4 tomatoes (pomodori)
  • 1 tbsp cognac
  • 1,5 dl dry white wine
  • 1 dl fish fumet
  • 1 dl cream
  • olive oil
  • butter
  • 1 clove garlic
  • 2 tbsp Italian parsley leaves, finely chopped
  • 1 tbsp tarragon, finely chopped

Instructions

  • Finely dice the shallot, the carrot and the celery (mirepoix), and grate the garlic.
  • Peel the tomatoes and finely dice the flesh (brunoise).
  • Cut the langoustines into halves lengthwise. Remove the digestive tract and the stomach. Reserve the juice and the corail.
  • Fry the langoustine halves in very hot olive oil until the shells are bright red.
  • Remove the tail meat from the langoustines and keep warm over low heat.
  • Pour out the olive oil from the pan and put the butter in the same pan. Leave the shells in the pan.
  • Fry them with the shallots, carrot, celery and garlic until translucent, and flambé with the cognac.
  • Deglaze with the white wine and fish fumet.
  • Add the tomato and tarragon and simmer for 10 minutes with the lid on the pan.
  • Add the langoustine juices, the corail and the cream to the sauce and reduce.
  • Thicken with butter and add the chopped parsley.
  • Pour the sauce over the langoustine tails.

Best and easy to make langoustine stew!

This is a classic dish normally made with lobster, but which with a little extra care can also be made with langoustines. As the langoustine is a very delicate shellfish please follow the recipe as closely as possible!

Langoustine stew

Serving suggestions:

  • As a classic main dish.
  • As part of an entremets course. Delicious with the creation of fennel and toasted bread or pan con tomate.
  • As a component in a composition with carrot, quinoa or celeriac.
  • Great with linguini.
  • Amazing with cooked potatoes.
  • Combine great with bread.

Langoustine a l’armoricaine

Prep Time30 mins
Cook Time1 hr
Course: Main Course
Keyword: cooking Langoustine, Langoustine, Langoustine a l’armoricaine, Langoustine stew
Servings: 4

Ingredients

  • 20 langoustines
  • 1 shallot
  • 1 carrot
  • 1 stalk celery
  • 4 tomatoes (pomodori)
  • 1 tbsp cognac
  • 1,5 dl dry white wine
  • 1 dl fish fumet
  • 1 dl cream
  • olive oil
  • butter
  • 1 clove garlic
  • 2 tbsp Italian parsley leaves, finely chopped
  • 1 tbsp tarragon, finely chopped

Instructions

  • Finely dice the shallot, the carrot and the celery (mirepoix), and grate the garlic.
  • Peel the tomatoes and finely dice the flesh (brunoise).
  • Cut the langoustines into halves lengthwise. Remove the digestive tract and the stomach. Reserve the juice and the corail.
  • Fry the langoustine halves in very hot olive oil until the shells are bright red.
  • Remove the tail meat from the langoustines and keep warm over low heat.
  • Pour out the olive oil from the pan and put the butter in the same pan. Leave the shells in the pan.
  • Fry them with the shallots, carrot, celery and garlic until translucent, and flambé with the cognac.
  • Deglaze with the white wine and fish fumet.
  • Add the tomato and tarragon and simmer for 10 minutes with the lid on the pan.
  • Add the langoustine juices, the corail and the cream to the sauce and reduce.
  • Thicken with butter and add the chopped parsley.
  • Pour the sauce over the langoustine tails.

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