Battered
Langostino
Cleaned
Langostino tails
Deep fry batter mix, prepared
Oil for deep frying
Dip langostino
tails into prepared deep-fry batter. Fry in hot oil until browned
and done. Transfer to towelling to drain; serve.
Lobster
Cream Sauce
1 live lobster, cut up, removing and reserving the tomalley and roe
4 Tbsp unsalted butter, softened
4 Tbsp olive oil
1 shallot, chopped
1/4 c brandy
1/2 c white wine
1 c heavy cream
3/4 c quality fish stock
Cut up
live lobster. Remove the tomalley and roe, and work it into the
butter. Work this until mixture is smooth. Take the rest of the
cut up lobster and place in preheated saute pan with the olive
oil. Cook over moderately high heat until lobster is cooked through;
the shells will turn color to bright red and meat will be opaque
and firm. Remove shells and meat from pan; reserve for another
use, or see option below. Then skim off fat that floats, and return
pan to stovetop. Add in the shallots and cook for a couple of
minutes. Add in the brandy and flambe, being careful not to burn
oneself, and shake until the flames subside and extinguish. Add
in white wine, cream and fish stock. Bring to boil, reduce heat.
Stir occasionally and allow to reduce by about half. Add in re
reserved butter/tomalley mixture and stir. Bring to a boil again
and cook for about 2 minutes. Strain sauce, then serve. If desired,
remove cooked lobster from shells, chop fine and add to sauce.
