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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011
18 langoustine tails, peeled
1 oz. Spanish olive oil
2 oz. paella stock
1 oz. butter
½ cup finely chopped parsley
Salt and pepper, to taste
Method: Sauté langoustine in olive oil. Deglaze with paella stock. Emulsify with butter; finish with chopped parsley, salt and pepper.
Note: Be sure to trim langoustine tails so langoustine can be presented upright. Reserve hot for plating.
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