Marinated Langoustine Carpaccio in a Lemon, Chili and Thai Basil Dressing

Credit: Didier Loire
Ingredients (4 people)

Lemon Pulp

  • 1 Menton lemon with leaves
  • 2 teaspoons seasoning olive oil (1 cl)


Step 1: Lemon Pulp

Wash the lemons in cold water, coat with olive oil, and bake at 250°F (120°C) for 45 minutes.

Remove the top of the lemon and squeeze out the pulp. Remove the seeds and set the pulp aside.

Step 2: Langoustines

Shell and gut the langoustines. Cut them lengthwise into thin 1/15 inch (2 mm) thick slices. Marinate for an instant in olive oil mixed with the lemon pulp and fleur de sel.

Step 3: Plating

Serve the slivers of langoustine in a circle on large plates. Sprinkle with diced chili pepper, and season with fleur de sel and ground chili pepper. Garnish each plate with a few basil leaves and the flowering chives. Serve immediately.

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