#Cuisson Langoustines Vivantes

Easy way to peel a langoustine ✨ Here is our go-to method for peeling langoustine before cooking. Start by giving them a quick dip in boiling hot water, then plunge them into an ice bath to halt the cooking process. This technique makes it a breeze to crack open the shells and squeeze out the delicious langoustine tail. #mielckehurtigkarl #frederiksberg #frederiksberghave #copenhagen #chefmode #foodie #restaurant #langoustine #lobster #peeling #deshell #shelling #shellfish #seafood #cookingtips #chef #chefmode #culinary #gastronomi #finedining

Grilled langoustines with Espelette pepper, citrus salsa! @marche_des_chefs 🤍 #Christmas #goodfood #foodporn #seafood #dinner #winter #barbecue #langoustine #shrimp #easyrecipes #citrus

Langoustine bisque & sauce recipe! 🦞 The heads and claws from 12 langoustines 1 carrot 0.5 leek 3 celery sticks 1 onion 300 grams of tomatoes 1 gram of coriander seeds 2 grams of black pepper 4 cloves of garlic 2 bay leaves 300 grams of white wine 1 liter of water Place the heads and claws from the langoustines in a mixing bowl and beat it with a flat beater till it’s a thick paste. We do this so you can pan fry a larger surface and create more flavor. After that pan fry the langoustine paste on a medium high heat till a nice golden brown color has formed. I do this in my @olavsonofficial pans. The copper core creates a super nice even heat and that will result in a beautiful color. 🔥 This is going to take some time, so be patient! Meanwhile we can cut the vegetables. First cut a carrot in four and cut those pieces in thin slices. Now half a leek in thin slices as well. Also do this with 3 celery sticks and 1 onion. Then open a can of 300 grams of tomatoes and blend it till smooth. Now there’s a nice fond on the bottom of the pan. So now add your cut vegetables and pan fry it for another couple of minutes. Once the vegetables have a good color as well add the blended canned tomatoes and also add 1 gram of coriander seeds, 2 grams of black pepper, 4 cloves of garlic that’s cut in half and 2 bay leaves. And then again, continue panfrying till a nice fond has formed. When making bisque it’s all about creating layers of flavor, this takes time. After that deglaze the pan with 300 grams of white wine and let it reduce until almost everything has evaporated. Then add a liter of water and let it simmer on a medium low heat for 45 minutes. Once that’s done pass the bisque through a sieve and let it drip for at least 30 minutes. After that bring the bisque to a simmer once more and use a ladle to remove any oil or protein that floats on top. 🙌🏼 300 grams of langoustine bisque 150 grams of cream Salt Lime juice Now that the bisque is ready measure 300 grams into a saucepan and add 150 grams of cream. Reduce this for about 25%. Then season it with salt and a squeeze of lime juice. Give it a final taste for seasoning and it’s ready to be served!

Stefan Doubek considers himself almost obsessively orderly, which is precisely why he chose open fire as the central element of his fine dining restaurant. The unpredictability of flames keeps his inner spark alive, so there is no gas and no electric stove in his kitchen. Everything is governed by wood, smoke, ember, and intuition. The result is remarkable, especially in his seafood dishes, such as this magnificent langoustine. #doubekrestaurant #viennefood #langoustine #openfirecooking #2starmichelin

Langoustine sabayon. . . . . . #seafood #recipe #food #marseille #chefsofinstagram

Steamed langoustine, pointed cabbage & consommé. - Langoustine vapeur, chou pointu & consommé.

Il fait partie de ces plats qu’on revient chercher 👀 Homard rôti en coque et sa sauce béarnaise — une valeur sûre au 12 Rue Marbeuf ! ❤️🦞 . . . It's one of those dishes you keep coming back for 👀 Roasted lobster in its shell with béarnaise sauce—a sure bet at 12 Rue Marbeuf! ❤️🦞 #gastronomiefrancaise #chezandré #paris8

HOMARD CHEMINETTE 🔥🦞 en pomme soufflée 🥔 On va chercher ici la cardinalisation du homard par la flamme, avec une injection de beurre de homard infusé directement à travers la tête, le corail et la queue. CARDINALISER🔴 Il s’agit du changement de couleur que prennent les crustacés, comme le homard ou la langouste, lors de la cuisson. Leur couleur devient plus ou moins rouge vif comme la robe d’un cardinal 💃🏻 Je commence par le tuer proprement en traversant avec mon couteau la tête, là où une croix est naturellement dessinée sur la tête du homard. Avec les pinces et les pattes, je récupère la chair pour en faire une farce. Les carcasses servent à faire un beurre de homard flambée au whisky, que j’injecte dans la tête pendant la cuisson pour parfumer le homard de l’intérieur 🧈 Une fois la tête vidée, je récupère le corail pour enrichir le beurre et la farce. Cette farce est ensuite glissée dans des pommes soufflées façonnées en forme de pinces ‼️ Le goût jusqu’au bout ♨️ #homard #lobster #cuisinefrançaise #recette #firecooking

Les langoustines à la sauce armoricaine, une rencontre entre l’océan et une sauce qui sait tenir la marée. 🦐👨‍🍳 #latoqueblanche #restaurant #lesmesnuls #restaurantlesmesnuls #gastronomie #langoustine #cuisine #armorique

When cooking becomes a statement… These lobster tails, marinated with @legoutdecaproduits and drizzled with a creamy roasted red pepper sauce, are pure luxury on a plate. Bold, elegant, and made with love. Quand la cuisine devient une déclaration… Ces queues de homard marinées avec @legoutdecaproduits et nappées d’une sauce crémeuse aux poivrons rouges rôtis, c’est du luxe en bouche. Audace, élégance et amour dans chaque bouchée. #LeGoutDeCa #LuxuryCooking #LobsterLovers #MadeWithLove #BoldFlavors #foodie

Boston Lobster tail sous vide at 54°C served with Paolo potatoes, asparagus and bisque brulee special menu request . . . . #fsemployee #fsabudhabi #cheflife #cheflife🔪 #cheflifestyle #instafoodgram #ınstafood #instafoodies #instafoodporn #instafoodlover #chefsofinstagram #chefsplatform #lobster #lobstertail #sousvidelobster #bostonlobster #food #foodporn #foodstagram #abudhabichefs #lobsterlover #instafood #chefstime #sousvidetools #simplistic_food #chefs_eye #chefs_battle_show #chefsplateform #chefsplateform_ #globaledible

Homard entier décortiqué, écrasé de pommes de terre à la ciboulette et sauce Champagne… Un plat d’exception signé Le Bistrot de Paris 🍾🦞 Whole peeled lobster, mashed potatoes with chives and Champagne sauce... An exceptional dish from Le Bistrot de Paris 🍾🦞 #BistrotdeParis #ParisFood #BonnesAdressesParis #BistrotParisien #FrenchFood #carrerivegauche #ProduitsFrais #frenchcuisine #paris7 #depuis1965 #foodlover