Prep: 1 hour
Serves 2 :
For the garlic butter:
For the sauce:
Remove the claws from all the langoustines and bash with a pestle and mortar. Put in a bowl and set aside.
Cut 3 langoustines in half and remove the veins. Put in a baking tray and refrigerate until they get baked in the oven later.
Twist the heads off the remaining langoustines and add to the bowl with the claws. Take the flesh out of the langoustine tails, devein and set aside. Add the shells to the claws in the bowl.
Melt 20g butter in a large saucepan, add the langoustine shells, heads and claws and fry for 2 minutes until fragrant, breaking up the shells as much as you can with a spatula.
Add the chopped shallot and garlic cloves and fry for another 3 minutes.
Add the tomato puree, fennel seeds, black peppercorns, tarragon and lemon zest and fry for another minute, then add the white wine and cook for approximately 3 minutes until it has reduced a bit.
Add the hot water, cover and simmer for 5 minutes. Uncover and cook for another 3 minutes.
Pass the liquid through a sieve, pushing out as much liquid as you can. Pour the liquid in a pan. Bring back to the boil and cook for another 5 minutes, then add the langoustine flesh. Cook for two minutes.
Mix the cream with 1 tbsp cornstarch and stir through to the sauce. Bring back to the boil, so that the sauce thickens. Adjust the seasoning with salt and pepper. Set aside and keep warm.
Cook the tagliatelle in boiling, salted water for 5 minutes.
Meanwhile, heat the oven grill to high. Make the garlic butter by mixing the butter with the garlic, tarragon. Season with salt and pepper. Rub the butter over the 6 langoustine halves and pop under the oven grill for approx. 5 minutes until they are lightly browned and cooked through.
Drain the tagliatelle and stir through to the sauce in the saucepan. Distribute the pasta between two plates, top each with 3 grilled langoustine halves and serve immediately.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.