Langoustine Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the linguine and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 240 ml (1 cup) of pasta cooking water, then drain the linguine and toss with 1 tbs olive oil to prevent sticking. Keep warm.

Prepare langoustines

If whole, split the langoustines in half lengthwise and remove the vein. Reserve the shells for stock/bisque. Pat the tails dry and season lightly with 1/4 tsp sea salt and a pinch of pepper. Remove meat from 6 of the langoustines to use as bite-size pieces and leave 2 tails halved for finishing and garnish.

Make shell stock

In a medium saucepan, melt 1 tbs unsalted butter over medium heat. Add the langoustine shells and sauté 3–4 minutes until fragrant and starting to color. Add diced shallot, garlic, fennel, and carrot and sauté another 3 minutes. Stir in 1 tbs tomato paste and cook 1 minute. Deglaze with 120 ml white wine and reduce by half (2–3 minutes). Add 500 ml water and 250 ml fish/seafood stock, bring to a gentle simmer, and cook 20 minutes to extract flavor.

Blend and strain bisque

After simmering, remove from heat and let cool slightly. Using an immersion blender or countertop blender, carefully puree the stock and shells until smooth. Strain the mixture through a fine-mesh sieve or chinois, pressing with a spatula to extract as much liquid and flavor as possible. Return the strained bisque to the saucepan and bring to a low simmer.

Finish bisque

Stir in 120 ml heavy cream and 1 tbs unsalted butter; simmer gently 3–5 minutes. Season with 3/4 tsp sea salt and 1/4–1/2 tsp black pepper to taste. Keep warm over low heat, stirring occasionally.

Sear langoustine meat

Heat 1 tbs olive oil in a sauté pan over high heat until shimmering. Add the reserved langoustine meat pieces in a single layer and sear 30–45 seconds per side until just cooked through and lightly caramelized. Remove from pan and keep warm. Quickly sear the halved tails (2) shell-side down 20–30 seconds to finish and warm for garnish.

Combine pasta and bisque

Return the warm drained linguine to the empty pasta pot or a wide sauté pan over low heat. Add 1 cup (240 ml) of the warm bisque and toss to coat, adding reserved pasta water a few tablespoons at a time only if needed to reach a glossy, slightly saucy consistency. Add the seared langoustine pieces and gently toss just until combined and heated through (about 1 minute).

Plate

Twirl a portion of the linguine onto warmed plates. Spoon additional bisque around the base to create a shallow pool (about 60–90 ml per plate). Place the halved seared langoustine tails on top.

Finish with aromatics

Brush or lightly drizzle 1/2 tsp bergamot oil around each plate and squeeze 1/2 tsp yuzu juice over the langoustine. Sprinkle the chopped fresh herbs and microgreens. Grate a little lemon zest over the top and finish with a light pinch of flaky sea salt and a grind of black pepper.

Serve

Serve immediately while hot. Provide extra bisque on the side if desired.