Langoustine Recipe

Prepare and pat dry

Rinse langoustines under cold water, drain, then pat thoroughly dry with paper towels. If using whole langoustines, lightly score the underside to ensure even cooking.

Season

Season langoustine lightly on both sides with 3/4 tsp of the sea salt and 1/4 tsp of the black pepper. Set aside while you start the panaché and broth so the flavors can relax.

Sauté

Heat a large skillet over medium-high heat until hot. Add 1 tbsp neutral oil and 1 tbsp butter. When butter stops foaming and the pan is shimmering, add the minced shallot and sliced garlic and sauté 30–45 seconds until fragrant but not brown. Add the langoustines in a single layer, shells down if applicable. Sauté 1.5–2 minutes on the first side without moving, then flip and cook 45–90 seconds more until opaque and just cooked through. Spoon pan juices and melted butter over the langoustines once or twice while cooking.

Finish

Remove langoustines to a warm plate. Off heat, stir in 1 tbsp butter and the lemon juice into the pan to make a quick pan sauce. Taste and adjust with remaining salt if needed. Spoon the sauce over the langoustines and sprinkle with chopped chives or microgreens.

Cut and prepare vegetables

Cut the butternut squash, carrot, and parsnip into uniform 1/2-inch slices or small wedges so they cook evenly. Place in a bowl and toss with 1 tsp olive oil and a pinch of the sea salt and pepper.

Cook gently

In a medium sauté pan, melt 1 tbsp butter over medium heat. Add the vegetables in a single layer (work in batches if necessary). Cook, stirring occasionally, about 8–10 minutes until vegetables are fork-tender and starting to caramelize at the edges. Reduce heat if they begin to brown too quickly.

Mash / Panaché finish

When tender, remove from heat. For a panaché texture: transfer half the vegetables to a bowl and gently mash with a fork, adding up to 2 tbsp warm milk or stock to achieve a slightly creamy texture while retaining some whole pieces. Fold in the mashed portion with the remaining whole pieces, add the chopped thyme, adjust seasoning with remaining salt and pepper and a light drizzle of extra-virgin olive oil.

Keep warm

Keep the panaché warm while finishing the langoustines and broth. Reheat gently if needed before plating.

Sauté aromatics

In a small saucepan over medium heat, melt 1 tbsp butter. Add the minced shallot and grated ginger and sweat gently 1–2 minutes until translucent and fragrant but not browned.

Deglaze

Add the white wine to deglaze the pan, scraping any fond, and reduce by about half (roughly 1–2 minutes).

Simmer broth

Add the vegetable or fish stock and bring to a gentle simmer. Stir in the yuzu juice, lemon juice, soy sauce, mirin (if using), and white pepper. Simmer gently 3–4 minutes to let flavors meld. Taste and adjust acidity (add a touch more yuzu or lemon if you prefer brighter acidity) and saltiness (a pinch more soy if needed).

Finish with fat and zest

Off the heat, whisk in 1/2 tsp toasted sesame oil and 1 tsp thinly sliced yuzu or lemon zest. For a slightly silkier broth, swirl in a small cube of cold butter (about 1 tsp) right before serving.

Spoon a generous portion of the warm Butternut Squash Panaché in the center of each warmed plate, creating a shallow well for the broth.

Arrange 4 sautéed langoustines per plate over the panaché (tails fanned or heads toward the center for presentation).

Ladle the spiced yuzu-squash broth around (not directly over) the langoustines so the shells remain crisp and the broth pools beside the panaché. Use approximately 1/4 cup broth per plate, reserving any extra for passing at the table.

Finish with micro herbs or baby watercress, a light drizzle of extra-virgin olive oil, a few threads of yuzu or lemon zest, and edible flowers if using. Serve immediately.