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.
Wondering how long your dish actually needs? With this sous vide e-book, you’ll always have the right answer at your fingertips.
Op voorraad
Use these products
Samen koken we slimmer
Ontvang 5% korting op je eerste bestelling
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.