Griddled Langoustines with Coco Bean Purée and Chutney

Credit: Didier Loire
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Step 1: Langoustines

Separate the claws of the langoustines from the bodies; retain the heads to make the broth.

Shell the tails, leaving the last two rings of shell attached. Season with salt.

Just before serving, roast the langoustines on a griddle in some olive oil, then set on a rack and place into a hot oven for 15 seconds.

Season with fleur de sel and freshly ground pepper.

Step 2: Langoustine Coulis

Heat the langoustine heads in some of the olive oil in a stock pot. When they are caramelized, add the shallot and fennel. Sweat, then add the diced tomatoes and stew. Pour in the white wine and the lobster stock, and cook for 10 minutes.

Purée the entire mixture in a blender with the remaining olive oil to get a thick, even coulis. Add the basil, and infuse for 10 minutes. Press the mixture through a fine-meshed chinois and set aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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