Recipes

Langoustine tail

Langoustine tail with yolk cream, cauliflower cream, and crispy seaweed

4 people

2 hours

  • 10 Cocovite pasteurized shell eggs
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 50ml sunflower oil
  • 1 fresh cauliflower
  • 200ml cream
  • 65g butter
  • 4 langoustine tails
  • 2 tablespoons oil for frying
  • 100g Korean crumble by Jordà
  • 100g shellfish concentrate
  • 3g Xanthan Instant
  • 100g crispy tuille mix “salty”
  • 100g water
  • 25g oil
  • 5g North Sea plankton powder

Start with the yolk cream by freezing the pasteurized eggs for 48 hours at -20°C. Allow them to thaw for an hour, then separate the yolks from the whites. Blend the yolks with pepper, salt, and sunflower oil into a smooth cream using a hand mixer. For the cauliflower cream, cook the chopped cauliflower in lightly salted water until fully tender. Blend the cauliflower with cream and butter into a silky smooth mixture. Peel the langoustine tails and remove the intestinal tract if necessary. Sear the tails briefly in hot oil until golden brown.

Prepare the shellfish jus by mixing the shellfish concentrate with water, Xanthan Instant, and butter. Heat this mixture to 80°C, blend with an immersion blender, and allow it to cool. For the crispy seaweed, combine the crispy tuille mix “salty” with the plankton powder and add water and oil. Stir into a smooth batter, spread it into a silicone mold, and bake for 15 minutes at 140°C. When serving, combine all components and garnish with a little Korean crumble for refined flavor and texture.

  • Make sure not to overcook the langoustine tails; a short cooking process preserves the delicate flavor and texture of the tail.
  • Use a sieve when preparing the cauliflower cream for an extra smooth result without lumps.

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