Sautéed Langoustine Recipe

Prep

If live, humanely dispatch and blanch langoustines briefly (30 sec) then plunge into iced water. Pat dry. If using frozen, thaw completely and dry with paper towels. Using kitchen shears, lightly score the underside of each tail to help cook evenly and to allow seasoning to penetrate.

Season both sides of the langoustine lightly with 1 tsp fine sea salt and 1/2 tsp black pepper. Zest 1 tsp yuzu over them and set aside.

Heat a large stainless steel or cast-iron skillet over medium-high heat until hot. Add 1 tbs neutral oil and 1 tbs butter. Add the smashed garlic and thyme sprigs and cook 30 seconds to perfume the fat, tilting the pan to baste.

Add the langoustine, shell-side down. Sear 1.5–2 minutes until shells are bright orange and flesh opaque about two-thirds of the way up. Flip and add remaining 2 tbs butter, spooning the foaming butter over the tails (baste) for another 30–45 seconds until just cooked through. Total cook time ~3–3.5 minutes depending on size. Do not overcook.

Transfer langoustine to a warm plate. Reserve pan juices for finishing the plate.

Bring a medium saucepan with lightly salted water to a simmer. Blanch the cubed butternut squash for 4 minutes until just tender but not falling apart. Drain and shock in iced water to stop cooking; drain again.

In a wide sauté pan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add minced shallot and sauté 1–2 minutes until translucent but not colored.

Add blanched squash cubes, baby carrots and baby turnips. Increase heat slightly and sauté, stirring occasionally, for 3–4 minutes to develop a little color on the vegetables.

Add 1/2 cup light vegetable stock and 1 tsp fresh thyme leaves. Cover and simmer gently 3–4 minutes until vegetables are tender and the liquid has mostly reduced to a glaze that coats the vegetables. Season with 3/4 tsp sea salt and 1/4 tsp black pepper. Remove lid and let the glaze tighten for 1 minute.

Finish with a sprinkle of snipped chives. Keep warm until plating.

While vegetables cook, make the broth. In a small saucepan over medium heat, melt 1 tbs butter with 1 tsp neutral oil. Add the langoustine shells and shallot and sauté 2–3 minutes until fragrant and shells are pink and aromatic.

Add the smashed ginger and star anise and cook 30 seconds. Pour in 2 cups stock, bring to a simmer, and gently simmer 8–10 minutes to extract flavor from the shells and spices.

Strain the stock through a fine-mesh sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Return strained liquid to low heat. Whisk in 1 cup roasted butternut squash purée until smooth. Add 1 tsp light soy sauce and 1 tsp mirin. Simmer gently 2–3 minutes to marry flavors.

Stir in 2 tbs yuzu juice, 1/2 tsp kosher salt and 1/4 tsp white pepper. Taste and adjust acidity or salt — add a touch more yuzu for brightness or more stock if too intense. Keep warm (do not boil) until plating.

Reheat the reserved langoustine pan juices and, if needed, add a tablespoon of the spiced squash–yuzu broth to loosen. Spoon a shallow pool of the warm spiced squash–yuzu broth in the center of each warmed shallow bowl (about 1/2 cup per serving).

Arrange a generous spoonful of butternut squash panaché slightly off-center in the broth. Place 4 langoustine on top or leaning against the vegetables, tail tips elevated for presentation. Spoon a little of the pan juices/basted butter over the langoustine for shine.

Finish with microgreens, a light drizzle (about 1 tsp) of yuzu or lemon oil around the rim, a pinch of flaky sea salt, and an extra grind of white pepper. Serve immediately so langoustine remain warm and broth aromatic.