Sous vide


langoustine sous vide

Author: Jorick van Souvy

Persons: 4

Temperature: 54

Cooking time: 20 minutes

Prep time: 15 minutes


  • 1 kg langoustine
  • Olive oil
  • Pepper
  • Salty


  1. Get everything ready -

    Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 54°C and let the water heat.

  2. Clean the langoustines -

    Place a pan of water on the stove and bring to the boil. Hold the head of the langoustine in one hand and the tail in the other. Turn in opposite direction to remove head. Once the water boils, put the langoustines in the water for 10 seconds. Then immediately cool the langoustines in ice water.

  3. Remove the shell -

    Once it has cooled down, gently squeeze the shell to crack it. Then carefully remove the shell, trying to keep the tail meat intact.

  4. Pack the langoustine -

    Place the langoustine in the sous vide bag with a dash of olive oil, salt and pepper. Place the bag in the water bath and set the timer for 20 minutes.

  5. Finish -

    Remove the cooked langoustine from the bag and serve immediately with a salad of bulgur, fennel, tomato and a lemon mayonnaise.

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