| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 20g | 6g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 25g | 1.2g |
Why I Love French Armoricaine Style Langoustine
Welcome to my love for the Armoricaine Style Langoustine, a French delicacy that combines the sweetness of fresh langoustines with the richness of a brandy-infused sauce. Inspired by the seafood recipes native to Brittany, the Westernmost region of France bordered by the Atlantic Ocean, this dish is indeed a tribute to my French roots and my lifelong passion for French cuisine.
French Elegance meets Creole Richness
As a dignified embodiment of French elegance, the Armoricaine Style Langoustine seems to unwittingly draw a parallel line to my culinary philosophy that has always celebrated a fusion of Creole richness with French sophistication. Without being too descriptive about the ingredients that go into the making of this recipe (as they’re detailed separately), it suffices to say that the potpourri of distinct flavors brought in by the use of erstwhile humble ingredients magically transforms the langoustines into a dish that smells divine and tastes heavenly.
A Taste of the Sea: The Brittany Influence
The Armoricaine Style Langoustine is greatly reminiscent of classic French seafood dishes hailing from the Brittany region. Renowned chef Paul Bocuse is known to have a significant influence in popularizing this regional cuisine, and his philosophies intertwined with my Creole roots unsurprisingly served as a muse while recreating this recipe.
This dish naturally turns out to be a fantastic pairing with crisp, dry white wines. I most love it served on a bed of classic French-style rice pilaf, garnished with fresh parsley – the sight is as fulfilling as its taste!
What You’ll Need
- 2.2 pounds of fresh langoustines
- 1 cup of cognac or brandy
- 1/4 cup of vegetable oil
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 1 cup of canned tomatoes, crushed
- 1/4 cup of tomato paste
- 2 cups of dry white wine
- 1 bouquet garni (a bundle of fresh herbs tied together with string)
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup of heavy cream
- 2 tablespoons of butter
- Fresh parsley for garnish
Method
Step One
Begin by rinsing the langoustines under cold water and patting them dry. Once they are cleaned, heat the vegetable oil in a large pot over medium heat and add your langoustines. Brown them for about 2-3 minutes on each side.
Step Two
Add the cognac or brandy to the pot (be careful, it may flame up). Once the alcohol has evaporated, remove the langoustines from the pot and set them aside.
Step Three
In the same pot, add the finely chopped onions and minced garlic and cook until they are soft and fragrant. This should take around 5-7 minutes.
Step Four
Add the crushed canned tomatoes and tomato paste to the pot. Stir well to combine and cook for another 5 minutes.
Step Five
Next, add the dry white wine, bouquet garni, cayenne pepper, paprika, salt, and pepper to the pot. Stir everything together to combine. Bring the mixture to a simmer and let it cook for about 20 minutes.
Step Six
After 20 minutes, return the langoustines to the pot and let them cook in the sauce for another 10-15 minutes.
Step Seven
In a small saucepan, heat the heavy cream and butter until the butter has melted. Pour this into the langoustine mixture, stirring to combine.
Step Eight
Allow the mixture to simmer for another few minutes until the sauce has thickened slightly. Taste and adjust the seasoning as required.
Step Nine
Serve the Armoricaine Style Langoustines hot, garnished with fresh parsley. Enjoy it with some crusty bread or rice on the side. Bon Appétit!
