American-style langoustines

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Ingredients

Serves 4

• 20 large, fresh langoustines
• 1 cup (25 cl) dry white wine
• 1/3 cup (8 cl) cognac
• 2 Tbsp tomato paste
• 2 cloves finely chopped garlic
• 1 finely chopped shallot
• 1 tsp flour
• 2 oz (25 g) butter
• 1/2 cup (10 cl) water
• Olive oil
• Salt, cayenne pepper
  

Preparation

To cook the langoustines

• Heat the oil in a very hot frying pan or Dutch oven
• Sauté the unpeeled langoustines until they are nice and pink
• Add the garlic and shallots
• Add the cognac and flambé
• Deglaze the pan with the white wine
• Add the water and tomato paste
• Season with 2 pinches of cayenne pepper
• Add salt to taste
• Let it simmer on a reduced heat for 5 minutes

To prepare the sauce

• Remove the crawfish and keep them warm
• Reduce the crawfish cooking liquid by a quarter on a high heat
• Incorporate the butter in small pieces and stir well
• Fold in the flour that you have sifted in advance
• Bring to the boil, while continuing to stir
• Arrange the langoustines on a plate, coating them well with the hot sauce
  

Suggestion

If you like to serve your langoustines peeled, feel free to use their shells and heads when you make the sauce. Just strain the sauce before serving it, and you will find it has a more pronounced langoustine aroma. You can also add a little lobster bisque to the sauce.