Langoustines With Salad
This indulgent recipe features tender langoustine tail meat coated in a rich, creamy sauce infused with zesty lemon flavors. Served alongside a vibrant salad of crisp Little Gem lettuce, assorted salad leaves, and fresh herbs, this dish is a delightful balance of decadence and freshness. A perfect choice for a special dinner or elegant gathering, this dish will impress your guests with its exquisite taste and visually stunning presentation. Enjoy the luxurious combination of flavors in each delightful bite.
— Constant Cookbook
Ingredients
- 24 langoustines
- 250ml/9fl oz chicken stock
- 200ml/7fl oz double cream
- 110g/4oz butter
- 1 lemon, juice only
- salt and freshly ground black pepper
- 2 heads Little Gem lettuce, leaves separated
- 110g/4oz assorted salad leaves
- 4 tbsp chopped fresh mixed herbs (chives, chervil, flatleaf parsley)
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Bring a large pan of salted water to the boil, then add the langoustines and cook for one minute. Drain the langoustines and set aside to cool slightly before removing the tail meat. (Reserve the shells for another recipe, such as for making stock.)
- Place the chicken stock into a pan and bring to the boil. Cook for 6-8 minutes over a high heat, or until the stock has reduced in volume by half. Stir in the cream and cook for a further 6-8 minutes, or until the liquid has reduced in volume by half again.
- Stir in two-thirds of the butter a little at a time, until the butter is incorporated into the sauce, then whisk in the lemon juice and season, to taste, with salt and freshly ground black pepper. Keep warm.
- Melt the remaining butter in a frying pan until foaming, then add the langoustine tail meat and fry for 2-3 minutes, or until golden-brown and heated all the way through. Remove from the heat and set aside.
- In a large bowl, mix together the Little Gem lettuce leaves, salad leaves and herbs. Whisk the red wine vinegar and olive oil together in a bowl until well combined, then drizzle over the salad and herbs and lightly mix to coat evenly.
- To serve, divide the salad among four serving plates, then place the langoustines alongside and drizzle over the sauce.
Yield
Serves 4
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