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Wine Flavored Langoustine Newburg

Western.Chefs's picture
  Lobsters 1 1⁄2 Pound, cooked (2 Pieces, 700 Gram)
For the sauce
  Butter 4 Ounce (100 Gram)
  Medium dry sherry 3 Tablespoon
  Egg yolks 2
  Flour 1 Tablespoon
  Single cream 1⁄2 Pint (3 Deciliter)
  Freshly crushed pepper To Taste (Or Milled)
  Salt To Taste
  Lemon juice To Taste
  Paprika pepper To Taste

1. Halve each Langoustine by splitting it down the backbone with a sharp knife or cleaver.
2. Scoop out the flesh from the body and the claws.
3. Dice the flesh into bite size chunks and place in a bowl.
4. In a small bowl, blend the egg yolks with flour before add cream and whisking until smooth.

5. In a large sauce pan, melt the butter over a moderate flame.
6. When the butter begins to froth, add the Langoustine pieces and saute them for 2-3 minutes until the flesh turns from pink to red.
7. Use a slotted spoon to remove the Langoustine flesh to heated serving plates.
8. Into the butter in the pan, pour the sherry and simmer on a low flame until slightly reduced.
9. Pour egg-cream mixture quickly into the pan and whisk until thick and bubbly
10. Simmer the sauce for about 1 minute.
11. Season with pepper freshly ground using a pepper mill and add salt to taste.
12. Take the pan off the heat and squeeze a generous amount of lemon juice.

13. Immediately strain the hot creamy sauce over the buttery Langoustine meat.
14. Garnish by sprinkling a pinch of paprika.
15. Serve the Langoustine with steaming boiled rice.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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