Langoustine Sauce

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Credit: Michael Voltaggio
Sizzle, Spring 2008


4 langoustine
2 T olive oil
2 T diced onion
2 T diced carrot
2 T diced red bell pepper
2 T diced leek
1 t tomato paste
2 coins peeled ginger
1 stick lemongrass
1 star anise
1/4 cup mirin
1 quart water
1/8 cup heavy cream
Salt and pepper to taste
2.5 grams carrageenan powder


1) Carefully remove langoustine tails from bodies; reserve bodies. Trim each tail, removing all shell;
reserve tails. Preheat wide saucepot to smoking; add olive oil. sear all bodies and shell fragments in hot oil.

2)Add vegetables, tomato paste and aromatics. Deglaze with mirin; reduce heat. Allow mirin to reduce to sec. Add water; simmer for 20 minutes. Strain contents through mesh strainer into another pot. Add cream, reduce to 250 grams; season with salt. Remove from heat; cool.

3) Once cooled, blend with carrageenan powder. Pour liquid back into pot; set aside.


Sauce/Dressing/Rub, Seafood, Sizzle

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