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Langoustine cocktail
- Prep time:
- 20 mins
- Cook time:
- 2 mins
- Serves:
- 4
James Martin rings the changes on classic Prawn Cocktail by using beautiful fresh Breton langoustines instead
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Ingredients
- 1kg fresh langoustines
- 1-2 tbsp white wine vinegar
- 3 egg yolks
- 2 tsp Dijon Mustard
- 350-400ml vegetable oil
- 1 tbsp tomato ketchup
- 1 splash Tabasco
- 1 splash Worcestershire sauce
- 1 splash Brandy
- 3 Little Gem Lettuce, leaves washed and separated
To serve
- 1 pinch smoked Paprika
- lemon wedges
Method
1. Bring a large saucepan of salted water to the boil and cook the langoustines for 1-2 minutes. Drain and allow to cool, then peel and set aside.2. Put the white wine vinegar into a clean bowl and whisk in the egg yolks.
3. Add the mustard and continue to whisk.
4. Gradually whisk in enough vegetable oil, starting with a few drops then adding a spoonful at a time, until the mayonnaise has emulsified and thickened.
5. Stir in the ketchup, Tabasco, Worcestershire sauce and brandy. Season with salt and pepper, to taste.
6. To serve, arrange the lettuce leaves onto four serving plates and divide the cooked langoustine tails on top. Spoon the mayonnaise over, sprinkle with smoked paprika and garnish with the lemon wedges.
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