Best Spicy Langoustine Broth Bouillon De Langoustine Epice Recipes

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LANGOUSTINE WITH CRUSTACEAN SALAD AND FLEUR DE SEL



Langoustine with Crustacean Salad and Fleur de Sel image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon balsamic vinegar
3 tablespoons hazelnut oil
3 tablespoons truffle oil
2 teaspoons mixed spices (coriander, fennel, and ginger, or your choice)
Fleur de sel
1/2 pound clams
1/2 pound oysters
Fleur de sel
8 new potatoes
Olive oil
16 langoustines
4 zucchini flowers
1/2 pound mesclun greens
4 sprigs fresh parsley

Steps:

  • Preheat oven to 350 degrees F.
  • To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat. When the liquid has caramelized, remove from heat. Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside.
  • To prepare the crustacean salad, clean the shells off and steam the clams and oysters. Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette. Mix until clam and oyster is lightly coated with vinaigrette and set aside.
  • To make the potato galette, slice the potatoes very thin. In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion. Add a drizzle of olive oil and cook on both sides on medium heat. Both sides of the galette should be a golden brown color. Set aside for serving.
  • To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes.
  • To serve: Place the galette in the center of a plate. Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate. On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette. Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley.

POACHING LIQUID FOR LOBSTER (COURT BOUILLON)



Poaching Liquid for Lobster (Court Bouillon) image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 1 gallon poaching liquid

Number Of Ingredients 9

1 cup white wine
1 tablespoon coriander seeds
1 tablespoon kosher salt
Pinch crushed red pepper
Bundle thyme
2 bay leaves
1 head garlic, halved horizontally
1 lemon, halved and squeezed
One 1 to 2-pound Maine lobster

Steps:

  • Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
  • Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
  • Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS



Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

2 tomatoes
Salt and pepper
Sugar
1/2 cup plus 1 tablespoon sesame oil
7 tablespoons balsamic vinegar
1/2 cup plus 1 tablespoon soy sauce
4 ounces Chinese noodles, uncooked
12 langoustines
1 to 2 tablespoons olive oil, for sauteing
8 ounces mesclun salad
1/3 pound (5 1/3 ounces) fruit chutney
1/4 cup black sesame seeds
1/4 cup white sesame seeds
Dill sprigs

Steps:

  • Two hours before serving, prepare candied tomatoes.
  • Preheat oven to 200 degrees F.
  • Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
  • Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
  • Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
  • Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
  • On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.

SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION



Sauteed Langoustine with Chardonnay Reduction image

Provided by Laurent Gras

Categories     Shellfish     Lobster     Root Vegetable     White Wine     Winter

Yield Serves 4

Number Of Ingredients 41

For langoustines
20 langoustines (about 4 pounds) (You may substitute with king prawn, Australian Crayfish or large 2 to 3 oz.-shrimp with heads)
1 oz. shellfish butter (see below)
pepper
sea salt ("fleur de sel")
For shellfish butter
5 shellfish heads
6 oz. unsalted butter
12 oz. water
For langoustine broth
15 langoustine (shellfish) heads
2 cups chicken stock
1 1/2 oz. shellfish butter
For Chardonnay reduction
3 oz. red onion (3 small pieces)
4 oz. quince
10 oz. Chardonnay
10 oz. langoustine broth
3 grapefruit peelings (use a vegetable peeler)
20 peppercorns (preferably Indonesian)
1/4 vanilla bean
3 oz. unsalted butter
1/4 dry chili
1 mint leaf
pepper
For salsify
1 lb. salsify
1/4 oz. olive oil
1/2 oz. duck fat
1 oz. butter
1 1/2 cup chicken stock
sea salt (fleur de sel)
black pepper
For truffle dressing
2 oz. olive oil
1/2 oz. truffle juice
1 oz. lemon juice
salt
white pepper
3 basil leaves
4 oz. broccoli sprouts

Steps:

  • For langoustines:
  • Separate the head from the tail and reserve the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the "fins". You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard the shell fragments and wrap and refrigerate the cleaned tails immediately.
  • For shellfish butter:
  • Preheat oven to 300°F. Put the heads in a roasting pan. Slowly roast at 300°F until dry (about 15 minutes). Add butter, let it melt until it has foamed, but before the milk solids begin to brown (noisette) and add water. Let cook for 2 hours at 200°F. Strain in a bowl, let it congeal in the refrigerator and separate the butter from the water. Discard the remaining water. Melt the butter and strain through cheese cloth. Yields about 3 oz.
  • For langoustine broth:
  • In a sauté pan over medium heat, slowly sauté the langoustine heads with the shellfish butter. Pour the chicken stock, cook slowly. Skim the surface of the broth. Let cook for about an hour. Strain the broth through cheesecloth. Yields about 1 1/2 cups.
  • For the Chardonnay reduction:
  • Cut the onions in quarters, dice the quince, and simmer slowly in a pot with 1 tablespoon of unsalted butter. The vegetables shouldn't take on any color. Add the grapefruit zest, vanilla seed and pepper. Pour the wine and the langoustine broth; reduce quickly on the stove. When the liquid has been halved, add the remaining butter. Continue until the sauce reaches a desired consistency (about 15 minutes). Add the chili and mint; let them infuse for a few minutes and strain the sauce. Reserve for final assembly of the dish.
  • For the salsify:
  • Peel the salsify and slice into two inch pieces on the bias. Season with salt and olive oil. In a sauté pan, add half the duck fat; pan fry the salsify, add the chicken stock and butter. Cook quickly on the stove. Reduce the stock completely and remove the salsify. Heat a clean frying pan until it's very warm, pour the remaining duck fat, and roast the salsify until it has a golden color. Season with pepper and "fleur de sel." Reserve on the side until you are ready to plate the dish.
  • For the truffle dressing:
  • Mix all the ingredients together; macerate the basil (whole leaves) in the vinaigrette. Season the broccoli sprouts with the truffle vinaigrette right before serving.
  • Final assembly:
  • All of the ingredients are served warm with the exception of the broccoli sprouts. Make sure that you have all of the components of the dish ready for plating before you cook the shellfish - salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saut pan, add the remaining shellfish butter and place the seasoned shellfish in the pan. After about 1 minute, turn the shellfish over and finish cooking (2 to 3 minutes).
  • Presentation:
  • Arrange the salsify around the plate. Put the langoustine tails on top (tail out) and the dressed broccoli sprouts in the center of the plate. Spoon Chardonnay reduction over langoustine tails and serve immediately.

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