there is little i love more than fresh shellfish – and a lazy summer evening isnt complete without some langoustines! So simple to do – yet so indulgent to eat – the perfect combination in my book!
so imagine my delight when, our much missed local fish man, appeared once again this thursday – not only with some lovely fishy delights, but also some scrummy looking langoustines 🙂
how could any one resist these babies
and so joyfully easy to prepare!
just pop the little fellas into boiling water, in batches of approx 4/5 depending on the size of your pan
though remember the water temp will drop as you add the langoustines
leave to bubble away for around 3 minutes – depending on their size
then drain the little guys in a colander and turn the cold tap – letting it run over the langoustines for 2 or 3 minutes to halt the cooking process
set them aside to cool slightly – or completely – your call 🙂
meanwhile i through together some easy peasy mayonnaise
easy peasy mayonnaise
1 tbsp red wine vinegar ( or white wine )
1 tbsp mustard
300ml olive oil ( sunflower oil would give it a milder taste )
then use a stick blender to mix it all up – till it looks like above!
i then added 3 garlic cloves! we love garlic mayonnaise with our langoustines!
it makes plenty for many a good dish! and keeps for up to 10 days if kept well chilled!
then serve your langoustines with fresh lemon and your garlic mayonnaise – or what ever mayo you decided was for you!
something soooooo scrummy – yet surprisingly easy! whats not to love 😀 a summer essential!