Warm Langoustine

Warm Langoustine

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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.


6 servings


Main Dish, Side, Sizzle

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