Laurent Gras, the chef at New York City's Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you're feeling adventurous, give it a shot.
My mother loved seafood more than anything, and her insistence on keeping all dishes that use it absolutely simple is a rule to which I have always adhered. The all-important flavor of the fresh fish must shine through — that was what she always told me! I like to serve langoustines with chunky chips and a crisp green salad dressed with a little olive oil, salt, and lemon juice.
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Cassolette of Langoustine recipe. Ready In: 50 min. Makes 4-6 servings servings 236 per serving Ingredients: langoustine, scallops, vegetable oil, butter, shallots, lemon juice, vermouth, cream, fish veloute, carrot, leek, celery, salt and black pepper
Roasted Langoustines with Bell Peppers recipe. Ready In: 2 hours Makes 4 servings 131 per serving Ingredients: sweet red bell peppers, olive oil, extra-virgin, basil, sea salt, arugula, garlic, white pepper, water, green beans, langoustine, balsamic vinegar
This is a WONDERFUL recipe I found by Emeril when I was on a search for Langoustine recipes after locating them at my local Trader Joe's. I love Langoustine's but was surprised to find how few recipes there was out there. They remind me of a cross between mini lobster bites and shrimp so I plan to use them interchangeably with shrimp but this recipe was designed specifically for them. I increase the garlic in this recipe and you can alter the amounts of all ingredients to suit your tastes. Enjoy!