Torched Langoustine Tails with Harissa Butter
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
1
Prep Time
10 minutes
Cook Time
1 minute
The stunning sweet taste of these wild langoustine tails shines through when they are cooked simply by blowtorching after pouring over hot melted butter combined with smoky harissa paste.
Ingredients
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3 langoustine tails, removed from their shells, tail still attached
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30g unsalted butter
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½ teaspoon harissa paste
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Zest half a lemon
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Pinch flaky sea salt, to season
Directions
Make harissa butter: By heating the butter, harissa, lemon zest and flaky sea salt until foaming.
Pour the butter: over the langoustine tails on a heatproof plate or tray.
Torch the langoustine tails using a blowtorch: They will curl up slightly as the fire hits them and the harissa will encourage some charring. These quality wild langoustine tails will only need torching for 1 minute in order to cook them through.
Recipe Note
Langoustine FAQs
What's the difference between a langoustine and a prawn?
Langoustines and prawns are both crustaceans, but langoustines are part of the lobster family and more similar to lobster in taste, texture and larger size. Prawns are part of the shrimp family and are smaller and less sweet.
What's the difference between a langoustine and a lobster?
Langoustines are much smaller than lobsters, langoustines typically only being about 10-20cm in length. However, despite the size difference and the fact that lobster is much more 'famous' and well-known as a gourmet dish, many foodies actually prefer the taste of langoustine, as they have a sweeter and more robust flavour.
How do I cook langoustine?
Langoustine is best when cooked quickly and simply. Torching it as we have done in this recipe is a perfect way of cooking the delicate meat through without overcooking it, as well as adding a bit of char. Other popular ways to cook them include grilling and tossing through butter in a hot pan.
Ingredients you'll need
