Langoustine

The langoustine is also called the Norwegian lobster and belongs to the crustaceans. In the recipe below we use the langoustine tails. But don't forget that the head and shells contain a lot of flavor which is perfect for preparing delicious broths and sauces. Try langoustine sous vide preparation soon because a taste explosion is waiting for you!

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

Ingredients:

• 1 kg langoustine
• Olive oil
• Pepper
• Salty

Preparation:

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 up.
2. Clean the langoustines: Put 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. Twist in opposite directions so that the head is removed. Put the langoustines in the water for 10 seconds as soon as the water boils. Then let the langoustines cool down immediately in ice water.
3. Remove the shell: Once it has cooled down, gently squeeze the shell so that it cracks. Then carefully remove the shell, trying to keep the tail meat intact.
4. Wrap 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. Finishing: Remove the cooked langoustine from the bag and serve immediately with a salad of bulgur, fennel, tomato and lemon mayonnaise.

You will need the following products to prepare this recipe:

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

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]