Langoustines, also known as Dublin Bay prawns, are a much prized delicacy with a delicious sweet flavour that many connoisseurs prefer to lobster. These particular langoustines were fished in Scotland and purchased at Nice’s fabled Libération outdoor market.
Risotto is the prefect way to eat langoustines because a little meat goes a long way and the shells and heads make a delicious intensely perfumed stock for the rice to cook in.
It can be eaten either as a special occasion starter followed by whole roast seabass, or as a luxury single course dinner, with a salad such as radish salad. To make this, thinly slice radishes and pickle them for 1 hour in the juice of 1 lemon, diluted with a splash of water and a sprinkling of sugar and salt.
Preparation time: 20 minutes
Cooking time: 55 (30 minutes for the stock and 25 minutes for the risotto)
Serves 2
Ingredients
8 langoustines
150 grams of Arborio rice
1 small onion, peeled and finely diced
100 grams of unsalted butter
150 ml dry white wine
1 litre of water
5 grams of flat leaf parsley, finely chopped
Salt and pepper to taste
Method
Remove the heads from the langoustines and place in a large saucepan
Gently crack the langoustine shells, and cut through the soft underside with sharp scissors, taking care not to cut the meat
Remove the langoustine meat from the shells and slice each one into 3 medallions
With a sharp knife, remove the central vein from the langoustines
Place the shells in the same pan as the heads, add 1 litre of water, bring to the boil and simmer for 30 minutes, removing any scum from the surface
Strain the langoustine stock through a muslin lined sieve and keep warm
Melt the butter over medium flame and gently sauté the onion until soft and translucent
Add the rice and sauté for another minute until toasted
Add the white wine and cook until almost evaporated
Add the stock by the ladleful, stirring intermittently to prevent burning
Continue to add stock by the ladleful until the rice is fully cooked and creamy, about 20 minutes
Add the langoustine medallions and cook for 1-2 minutes until just cooked
Serve sprinkled with the parsley, a green salad or radish salad and a full bodied white wine such as Condrieu or an aged white Burgundy
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