Langoustines

Name: Langoustines
Total time: 10 min
Yield: 4 servings
Ingredients: 20 langoustines or 20 jumbo shrimp, rinsed; Kosher salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil, plus more or lemon-flavored olive oil for sprinkling on langoustines; 2 tablespoons butter; 1 fresh bay leaf; Fresh lemon juice to taste

Recipe from Craft

Adapted by Amanda Hesser

Total Time: 10 minutes
Rating: 4(22)
Comments: Read comments

Featured in: FOOD DIARY; Food Fight

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Ingredients

Yield:4 servings

20langoustines or 20 jumbo shrimp, rinsed
Kosher salt and freshly ground black pepper
1tablespoon extra-virgin olive oil, plus more or lemon-flavored olive oil for sprinkling on langoustines
2tablespoons butter
1fresh bay leaf
Fresh lemon juice to taste

Ingredient Substitution Guide

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Preparation

Step 1
Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen). Devein and season lightly with salt and pepper. In a deep sauté pan, heat 1 tablespoon of olive oil over medium high heat. When it simmers, place the langoustines on their sides so that they curl up in the pan. As soon as one side is caramelized, about ½ minute, gently turn; add butter and bay leaf. Baste continuously for 2 minutes. They should still be a little translucent at the center. Remove from the pan and drain. Sprinkle with olive oil. (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.) Serve.