Langoustines with Little Gem Salad

Boiled langoustines served with a creamy butter sauce and a fresh mixed herb and Little Gem lettuce salad.

Healthy Seafood Appetiser Salad Langoustines

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

4.1g

per serving

16.2 g total

Fat

60.4g

per serving

241.5 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

200

Double Cream

110

Butter

divided into two-thirds and one-third portions

Fruits

piece

Lemon

juice only

Liquids

250

Chicken Stock

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Mixed Herb

chopped chives, chervil, and flatleaf parsley

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

piece

Langoustine

tail meat only

Vegetables

head

Little Gem Lettuce

leaves separated

110

Assorted Salad Leaves

Method

Boil langoustines in salted water for one minute, then drain and extract tail meat.

Reduce chicken stock by half over high heat, add cream, and reduce by half again.

Whisk in two-thirds of the butter, lemon juice, salt, and pepper to finish the sauce.

Fry langoustine meat in the remaining butter for three minutes until golden and heated through.

Toss lettuce, salad leaves, and herbs with a dressing of olive oil and red wine vinegar.

Plate the salad, arrange langoustines alongside, and drizzle with the warm cream sauce.