Chilli langoustines

Step by step recipe:

  1. 20 min.Chilli langoustines : Photo of step #1
    Begin by cooking the langoustines briefly in boiling salted water.

    Remove the shells.
  2. 40 min.Chilli langoustines : Photo of step #2
  3. 1 min.Chilli langoustines : Photo of step #3
    Melt 50 g Clarified butter in a large frying pan on high heat. When really hot, add the langoustines.

    Leave to cook for 1 minute.
  4. 1 min.Chilli langoustines : Photo of step #4
    Add 1 teaspoon chilli powder and leave to cook for 30 seconds while stirring.
  5. 1 min.Chilli langoustines : Photo of step #5
    Add 2 tablespoons Brandy (Cognac or Armagnac) and bring to the boil, then set alight to flambé.

    Remove the langoustines from the pan and set aside to keep hot.
  6. 5 min.Chilli langoustines : Photo of step #6
    Pour 100 ml liquid cream into the pan, then salt and pepper.

    Bring to the boil, then turn down the heat and leave to reduce and thicken.
  7. 1 min.Chilli langoustines : Photo of step #7
    Transfer the langoustines back to the pan and leave in the sauce for a further 30 seconds on the heat.

    Check the seasoning.
  8. Chilli langoustines : Photo of step #8
    Serve on hot plates with the potato grenaille.

Remarks:

If you don't have any cognac, you can use Noilly Prat instead.

Source:

Home made.

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