How to Woo a Man with a Langoustine
Mr. Handsome mentioned how much he's been missing Langoustine. Those are the small lobster-shaped, craw fish-like creatures found in Northern waters - like The North Atlantic and North Sea. They have long, narrow, spiny claws and nice hearty tail meat. They are sometimes called Norway Lobsters, called Prawns in Scotland, Dublin Bay Prawns in Ireland, Scampi in Italy and Langoustine in France and the rest of continental Europe. And I think they are delicious. My favourite chef - Rick Stein thinks they are divine.
When Bunny dog and friends go with me to the house in Normandy, we get crates of Langoustine and stuff ourselves silly with the sweet shellfish tails. There's nothing like langoustine grilled for a few minutes on the barbecue, brushed with garlic, parsley butter and eaten with your fingers. A crisp Sancerre goes down nicely with those.
It's funny, the Brits and Irish don't rate Langoustine. Over 80% of the Langoustine caught in the frigid waters off of Northern Scotland - in the Faroe and Shetland Islands and further afield, closer to Iceland - are shipped to France and Spain - where they are considered a major delicacy. The French and Spanish can't get enough of them.
Trawlers leaving from the grey and icy port of Peterhead, Scotland hope and pray that they will get loads of Langoustine each time they leave port. It's the most lucrative catch for them. They will weather terrific swells and horrendous storms if there's even a hint of a good Langoustine catch.
The French serve them on their famous cold seafood trays available at almost any seaside restaurant in France. They use the tiered sliver trays and pile them with with brown crabs, Langoustine, oysters, carpet shell clams, cockles and winkles - all displayed on rock ice with lemon wedges and strewn with seaweed. Just what's needed after a hot day on the sand, soaking up the sun. French purists just have a plate of cold Langoustine and drawn butter for dipping - as an entree (appetiser in French).
In Spain - it's a whole new world. Langoustine are treated like the most royal of scampi or shrimp would be. Prized for their beautiful pink shells and long spiky claws, they are artfully laid upon Paella dishes as the ultimate decoration. At tapas bars, served in a sauce of chili and sweet garlic, or almonds and tomatoes - or sauteed with Choritzo sausage - glistening in the red paprika oil that is rendered from the Choritzo. Poached and served with an aioli that knocks your socks off with garlic.
OK - so Mr. Handsome wants Langoustine. He's British, so I should go with boiled and cooled - serve with a couple of nice dipping sauces. Ailoi, or parsely butter, basil mayonnaise ... But he's a keen cook so he likes experimenting and trying new things. He has even been watching Masterchef Goes Large - Like me !! He runs home to get his evening chores done before it comes on at 7:30 pm.
Perhaps I can be more adventurous for Mr. Handsome. Lets see....
Cassolette of Langoustine? No - too much work...
Langoustine tails with green curry? No - Why kill the taste with curry?
Langoustine and scallop ceviche? No, I prefer ceviche with fish.
Langoustine with zucchini cake and bean salsa? Um. No. I. Don't. Think. So.
Langoustine and shaved fennel salad with lemon dressing and juniper? How Fa dahling.
How about Langoustine with Chili and Garlic?
Saute 12-16 Langoustine (in shells) in sunflower oil, toss in
1 medium onion - finely diced
Green chili - seeded and diced
Pinch of black pepper
When the Langoustine are pink and the tail meat is just firm, toss in
a handful of fresh coriander - lightly chopped
And squeeze the juice of 1 lime over them
Cook for 30 second more and on to a platter
Serve with a lemongrass butter and a chili mayonnaise
That ought to do it !
posted by Brussels Confidential @ 10:21 AM
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