Broiled langoustines with a pernod and olive oil dressing


by: Xeno

Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe". It is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.


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serves: 4

16 large or 24 smaller cooked langoustines

2 small shallots (minced)

1/2 tablespoon roughly chopped tarragon

1/2 tablespoon roughly chopped flat-leaf parsley

1 teaspoon Dijon mustard

1 teaspoon dark soy sauce

1/3 cup (85 ml) extra virgin olive oil

1 1/2 tablespoons lemon juice

1 teaspoon Pernod

1/4 cup (50 g) butter (melted)

Salt and freshly ground black pepper

Nutrition Facts
Broiled langoustines with a pernod and olive oil dressing

Servings Per Recipe: 4

Amount per Serving

Calories: 379

  • Total Fat: 22.4 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 295 mg
  • Sodium: 1082.8 mg
  • Total Carbs: 4.6 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 2.3 g
  • Protein: 38.2 g

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1.  Bring some salted water or the prepared shellfish bouillon to a boil in a very large pan.

2.  Add the langoustines to the pan and bring back to a boil.

3.  Cook the langoustines for 2 to 5 minutes,depending on their size. Let cool.

4.  Preheat the broiler. Cut the Iangoustines open lengthwise and scoop out the creamy contents of the heads and any red roe using a teaspoon. Put this into a small bowl and stir in the shallots, tarragon, parsley, mustard, soy sauce, oil, lemon juice, Pernod, and a little salt and pepper to taste.

5.  Place the halved Iangoustines cut-side up on a baking pan or the rack of the broiler pan and brush with the melted butter. Season lightly and broil, about 4 inches (10 cm) from the heat, for 1 to 2 minutes, until the shells as well as the meat are heated through.

6.  Put the langoustines on four serving plates and spoon a little of the dressing over them. Divide the rest of the dressing among four dipping saucers or small ramekins and serve alongside.

Cooks' note:
Two 1-lb (450-g) cooked lobsters, halved.

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