Langoustine is closer to lobster than to lobster by its appearance with its two front claws. It is above all much closer in taste: its flesh is very fine. Translucent yellow-pink when alive, it does not measure more than 20 cm. It is a crustacean with delicate and fragile flesh, to be consumed within 24 hours after fishing. It is found from April to October.
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To check its freshness on the stalls if it is not alive, several tips: look at its eyes, which must be very black, its legs, which must not hang down, and its smell, which must not be unpleasant like any product. from the sea. On Monday, our culinary journalist Marion Sauveur invites you to cook raw langoustine, in carpaccio. A tasting without artifice which is the best way to take advantage of its flavor.
Ingredients :
12 langoustine tails
olive oil
lemon juice
Espelette pepper
a little coriander
a lime
salt
The steps of the recipe
1. Start by peeling the tails of 12 langoustines.
2. Cut their backs to remove their black gut.
3. Cut thin slices of langoustines lengthwise. The trick is to flatten the langoustines between two sheets of baking paper… by pressing down with the flat of a wide-bladed knife.
4. Make a vinaigrette, with olive oil, lemon juice, Espelette pepper and a little coriander.
5. Arrange the langoustines flat and coat them with this vinaigrette then sprinkle with fleur de sel and lime zest.
If you don't want to cook ...
If you are in Corsica, head to Alessandro Capone, the chef of the restaurant I Fuletti in Folelli. It offers marinated langoustines on its menu with a citrus vinaigrette, soya, parsley and pepper oil. It is served with a scoop of homemade citrus ice cream and some crushed pistachios.
Chef Alessandro Capone's recipe:
© DR
Ingredients :
3 medium sized langoustines
for the marinade:
juice of half a lemon
A teaspoon of sweet soybeans
Two teaspoons of candied pepper oil
Preparation of marinated langoustines:
Open the langoustines in half.
Make a marinade with the juice of half a lemon, a teaspoon of sweet soybean and two teaspoons of candied pepper oil.
Let marinate for 20 minutes in the fridge.
Add a few pieces of roasted pistachios for the crunch.
Enjoy with a salad of grilled summer vegetables.