Roasted royal langoustines, crisp marinated vegetables
Cooking is a long, ongoing apprenticeship. I was not born a Mediterranean; however, I’ve become one. My introduction to Provençal cuisine began with Roger Vergé at the Moulin de Mougins in 1977. Three years later I continued to learn and appreciate it at l’Amandier. Finally, I found myself at the Hotel Juana’s restaurant, La Terrasse, in Juan-les-Pins. It was there that I first served these large roasted langoustines.
Prepare the vegetables
Prepare the vinaigrette
Prepare and cook the lemon zest confit
- 2 Menton lemons
- 1 cube brown sugar
Step 1: Prepare and cook the langoustines
Separate the langoustine heads from the tails.
Shell the tails, leaving the last two rings and the tail fan.
Even out the tail fans using scissors.
Insert a wooden skewer through the length of the each tail.
Place the tails on a rack, underside up.
Cool at room temperature.
The langoustine heads and claws could be used to make a soup or bouillon.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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