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Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)
Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter) is a traditional French recipe (from Brittany) for a classic starter of langoustines fried in butter. The full recipe is presented here and I hope you enjoy this classic French version of: Breton langoustines sautéed in salted butter (Langoustines bretonnes sautées au beurre salé).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
2
Rating: 
Tags : French RecipesBreton Recipes
Brittany is famous for its langoustines, one of my favourite crustacea. So how could I present a collection of Breton recipes without including a dish that features langoustines?
Ingredients:
300g langoustines of comparable sizes
30g of lightly-salted butter
pinch of sea salt flakes
Method:
Place a frying pan over medium heat and when hot add the butter. As soon the butter starts foaming turn the pan to ensure the base is evenly coated in the butter then arrange the langoustines in a single layer. Increase the heat to high and cook the langoustines, shaking the pan occasionally for 2 minutes.
Cove and cook for 1 minute then uncover and stir the ingredients, turning the langoustines with tongs as needed to ensure they are evenly cooked.
In a frying pan over medium heat, melt the butter. As soon as it foams, distribute the mixture at the bottom of the pan and place your langoustines there, increase the heat to high, shaking the pan lightly (around 2 minutes)
When done, the shells become orange and slightly caramelized, the belly white and curled up but firm.
If you can't get equal-sized langoustines, then stagger the cooking. Add the largest to the pan first, then a minute later the middling-sized ones and a minute after than the small ones.
Divide the langoustines between two serving bowls, pour over the butter and serve. Best eaten with fingers.
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