7oz Langoustines or shimp
1Tbl cooking oil
1Tbl Garlic chopped fine
1oz white wine
1oz chicken stock
1tsp lemon juice
1/2tsp worcestershire sauce
dash of Hot Sauce
Dash of Old Bay or seasoning salt
1/2c Heavy Cream
Place aute pan on Medium High burner and let heat up. Once warm , add butter, cooking oil and garlic.
Saute to a light brown then add langoustines. Cook for 1 min or4 so then add white wine, chicken stock , lemon juice, worcestershire sauce, hot sauce and old bay.
Let cook for 2 min or Med High heat and reduce by 36% or so. Add heavy cream and cook for another 2 min on simmer or until sauce has thickened.
Recommendation: Pair with white rice and finish with fresh parsley and sliced lemons.
Chardonnay or Sauvignon Blanc go well with this dish.
Phillip M Bryant
Bryant Station Restaurant
What are Langoustines?
Closely related to the other somwhat smaller relatives of lobsters, langoustines, Dublin Bay prawns and scampi are vittually indistinguishable. Langoustines have pink, smooth shelled narrow bodies with long, thin, knobbly claws. Originally found off the coast of Norway they are still sometimes known as Norway Lobsters, but today they are caught all along the Atlantic coast, in the Adriatic and Western Mediterranean. As a genersal rule, the colder the water in which the Langoustine lives, the better their flavor will be.