Vanilla Langoustines

22/11/2022

Delicate and original, this vanilla langoustine recipe elegantly reinterprets festive cuisine. The combination of the langoustines' delicacy and the sweet, fragrant notes of vanilla creates a subtle balance, enhanced by a creamy sauce lightly flambéed with whisky. Ideal for a refined starter, this recipe will appeal to gourmet cuisine enthusiasts and pairs perfectly with a sparkling wine, for a truly exquisite food and wine pairing.

Ingredients

Starter for 4 people:

16 langoustines
1 shallot
2 tbsp butter
½ tsp salt
2 dl water
1 vanilla pod
2 tbsp whisky
1.5 dl 35% fat cream
Caviar and pea shoots for decoration

Recipe

Peel 12 langoustines, keeping the last segment and tail. Set aside the heads and claws. Simply remove the heads and claws from the remaining 4 langoustines.
Peel and finely slice the shallot.
Melt 1 tbsp butter in a saucepan and brown the shallot.
Add the langoustine heads and claws, previously rinsed under clear water.
Sauté for 4-5 minutes, stirring occasionally.
Heat 2 dl water, then mix with ½ tsp salt. Pour over the langoustine heads and claws, cover, and simmer for 15 minutes.
Slit the vanilla pod lengthwise with a knife, then add it to the saucepan with the langoustine heads, ensuring it is well covered with water.
Simmer for an additional 10-15 minutes.
Meanwhile, melt 1 tbsp butter in a frying pan and sear the unpeeled langoustines for 1-2 minutes on each side.
Then, add the other langoustines and grill for 1-2 minutes on each side. Remove from heat. Add 2 tbsp whisky.
Flambé.
Once the flame extinguishes, set the langoustines aside.
Finally, strain the langoustine heads through a chinois to collect the juice. Return this juice to the saucepan and add 1.5 dl cream.
Scrape the vanilla pod and add the seeds to the sauce. Heat for 5-10 minutes.
Blend to make the mixture frothy.
Arrange the langoustines in 4 deep plates. Drizzle with vanilla sauce, then decorate with caviar and pea shoots, for example.
Serve with a flute of Coeur de Domaines Brut.