Fried langoustes with greens
4 servings
45 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Cut the lanryst in half lengthwise from the tail with a sharp knife.
2
Remove the dark intestinal vein from the inside.
3
Dry the meat, salt it, and pepper it.
- Salt: to taste
- Ground black pepper: to taste
4
Peel and finely chop the onion and garlic.
- Shallot: 2 heads
- Garlic: 2 cloves
5
In a pan, heat 3 tablespoons of butter mixed with vegetable oil over high heat.
- Butter: 125 g
- Vegetable oil: 2 tablespoons
6
Fry the langoustines for 2 minutes - first on the meat side, then on the shell side.
- Spiny lobster: 12 pieces
7
Remove from the pan and place on paper to absorb excess fat.
8
Drain the fat from the pan.
9
Melt 1 tablespoon of butter and sauté the onion and garlic over medium heat for 3 minutes.
- Butter: 125 g
- Shallot: 2 heads
- Garlic: 2 cloves
10
Then remove from heat, add cognac, broth, herbs, the remaining butter, and blend with a mixer.
- Cognac (brandy): 4 tablespoons
- Fish stock: 200 ml
- Fresh herbs: 10 g
- Butter: 125 g
11
Heat the langoustines in this sauce for 1 minute.
- Spiny lobster: 12 pieces
