Langoustine

Langoustine is also called Norwegian lobster and belongs to the crustacean family. In the recipe below, we use langoustine tails. But don't forget that the head and shells are packed with flavor, perfect for creating delicious broths and sauces. Try langoustine sous vide soon, because a flavor explosion awaits!

Author	Jorick
People	4
Temperature	54
Cooking time	20 minutes
Prep time	15 minutes

Ingredients

• 1 kg langoustine
• Olive oil
• Pepper
• Salty

Preparation

Get everything ready

Take a bowl, pan, or sous vide container and fill it with warm water. Set the sous vide appliance to 54°C (130°F) and let the water heat up.

Clean the langoustines

Place a pot of water on the stove and bring to a boil. Hold the langoustine's head in one hand and the tail in the other. Twist in opposite directions to remove the head. Once the water boils, place the langoustines in the water for 10 seconds. Then immediately cool them in ice water.

Remove the shell

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

Wrap the langoustine

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

Finishing

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

Use these products

[product=sous-vide-bak]
Choose your size [/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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