Creole Langoustine Recipe

Name: Ballast Point Brewings Creole Langoustine Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 12 pieces Langoustine; 1 cup Creole butter; 2 cups Corn kernels; 1 cup Heavy cream; 0.5 cup Parmesan Reggiano, grated; 2 tablespoons Butter; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 1 cup Wild onions, thinly sliced; 0.5 cup All-purpose flour; 2 cups Oil for frying; 0.5 cup Olive oil; 1 teaspoon Smoked paprika

Inspired by Ballast Point Brewing

Time45m

Serves4

Poached in creole butter, Parmesan Reggiano creamed corn, fried wild onion, and smoked pepper oil

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Ingredients

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Langoustine

12 pieces Langoustine

1 cup Creole butter

Creamed Corn

2 cups Corn kernels

1 cup Heavy cream

1/2 cup Parmesan Reggiano, grated

2 tablespoons Butter

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

Fried Wild Onion

1 cup Wild onions, thinly sliced

1/2 cup 00 bread flour

2 cups Oil for frying

Smoked Pepper Oil

1/2 cup olive oil

1 teaspoon Smoked paprika

Method

Preparation of Langoustine

Poach the Langoustine

In a saucepan, melt the creole butter over medium heat. Add the langoustine and poach for about 3-4 minutes or until they are opaque and cooked through. Remove them and set aside.

Creamed Corn

Make the Creamed Corn

In a medium saucepan, combine the corn kernels, heavy cream, grated Parmesan, butter, salt, and black pepper. Cook over medium heat, stirring frequently until the mixture thickens and becomes creamy, about 10-12 minutes.

Fried Wild Onion

Fry the Wild Onion

Heat oil in a deep skillet over medium heat. Dredge the wild onions in flour and fry them until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Smoked Pepper Oil

Prepare Smoked Pepper Oil

In a small bowl, mix the olive oil with smoked paprika. Let it sit for at least 10 minutes to infuse.

Assembly

Plate the Dish

On a serving plate, spoon the creamed corn as a base. Top with the poached langoustine, garnish with fried wild onions, and drizzle with smoked pepper oil. Serve immediately.