Roasted Langoustines with Vegetable Tarts and Langoustine Sauce

Credit: Didier Loire
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Ingredients (4 people)

Langoustine Oil

  • 1 cup cooking olive oil (25 cl)



Step 1: Langoustines

Shell the langoustine tails, leaving the last two rings attached. Keep the claws for the oil. Season with table salt, and roast in some olive oil in a warm sauté pan.

Add a dab of butter to brown. Set on a rack, place in the oven for 15 seconds, and season with fleur de sel and freshly ground pepper.

Step 2: Langoustine Oil

Place the langoustine claws in a dish, and dry in a 285°F (140°C) oven.

Put in a pot, coat with olive oil, and infuse at 40°F (60°C) for 3 hours, then filter.

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

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