Wine Flavored Langoustine Newburg
|Lobsters||1 1⁄2 Pound, cooked (2 Pieces, 700 Gram)|
|For the sauce|
|Butter||4 Ounce (100 Gram)|
|Medium dry sherry||3 Tablespoon|
|Single cream||1⁄2 Pint (3 Deciliter)|
|Freshly crushed pepper||To Taste (Or Milled)|
|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.