Breton Langoustines and Pasta
Julienned vegetables and langoustine tails are served in deep soup bowls, covered with pasta circles and set swimming with langoustine nage. Langoustines are crustaceans which fall between shrimp and lobster in size. They have thin, long claws and bodies. If necessary, you may use enormous jumbo shrimp for this recipe, and use the shrimp heads and shells to make the nage. Spiny or Maine lobsters may also be substituted, but use only half as many lobsters as langoustines, and cut the tails in half lengthwise before cooking.
Ingredients
- Breton langoustines - 16 (alt. jumbo prawns)
- Salt and freshly ground pepper to taste
- Olive Oil - 1/4 cup
- Langoustine Nage
- Claws and head shells from langoustines (above) - roughly chopped
- Garlic Cloves - 2, unpeeled
- Carrot - 1 small, chopped
- Hot water to nearly cover
- Unsalted Butter - 2 tablespoons
- Fresh Coconut - 1 ounce
- Balsamic Vinegar - 1 tablespoon
- Vegetables
- Snap peas - 1 pound
- Unsalted Butter - 6 tablespoons
- Salt and freshly ground pepper to taste
- Celery Root (Celeriac) - 1/2, cut in fine julienne
- Carrots - 2, cut in fine julienne
- Duck Stock - 1/4 cup
- Balsamic Vinegar - 2 tablespoons
- Pasta
- Olive Oil - 1 tablespoon
- Pasta dough circles - four, 4-inch, 1/16-inch-thick pasta
- Parmesan cheese - 1/2 cup
- Dried Lime Zest - 1/4 cup, grated fine
- Coriander leaves - 4, minced
- Peanut Oil - 3/4 cup
Instructions
To prepare the langoustines: Pull the tails off the langoustines and remove the shell and back strip. Clean out the heads; save the claws and head shells for sauce. Season the tails with salt and pepper. Heat the olive oil in a large saute pan or skillet over medium-high heat and saute the langoustine tails until opaque throughout, 4 to 6 minutes; do not overcook
To prepare the nage: Put the claws, shells, garlic, and carrot in a large saucepan and add hot water to nearly cover. Bring to a boil; reduce to simmer and cook 20 minutes. Remove from heat and strain through a fine-meshed sieve, pressing down on the solids to extract all flavor. Put back on the heat and reduce to 1/2 cup. Set aside and keep warm.
To prepare the vegetables: Trim the edges of the snap peas to remove the strings and cut the pods in fine julienne. Melt 2 tablespoons of butter in each of 3 small saucepans over medium heat. Put the peas, celery root, and carrots each in its own pan and saute, stirring occasionally, until softened, 2 to 3 minutes. Put the vegetables in separate small bowls.
To prepare the pasta: Bring a large pan of lightly salted water to a boil. Reduce the heat until the water is just simmering. Add the olive oil. Slip the pasta circles into the water and poach until al dente, 10 to 12 minutes. Drain on kitchen towels.
To finish: Combine the vegetables into one pan. Season with salt and pepper. Add the duck stock and balsamic vinegar and toss; simmer 2 to 3 minutes to reduce the liquid. The finished julienne should be coated thoroughly, but nearly dry.
Stir the butter into the nage with a whisk. Add the coconut and balsamic vinegar and combine with a stick blender. Adjust seasoning with salt and pepper.
To serve: Place four deep soup bowls on serving plates. Divide the vegetables among the bowls. Place four langoustine tails in each bowl on top of the vegetables. Lay a circle of pasta on each and sprinkle with Parmesan cheese. Spoon nage into the bowls around the pasta. Sprinkle with grated lime zest and minced coriander leaves.
