Langoustines with a lemon basil mayonnaise

Langoustines with a lemon basil mayonnaise

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
20 langoustines, cooked, (see note)

For the lemon basil mayonnaise

Quantity Ingredient
small bunch basil
2 lemons
150ml sunflower oil
1 egg yolk, at room temperature
a little bit white wine vinegar
salt
ground white pepper

Method

  1. To make the lemon basil mayonnaise, blanch the basil in boiling water for 30 seconds, then refresh in cold water. Drain and dry well. Finely grate the lemon zest of both lemons.
  2. Put the oil in a blender with the basil and half to three-quarters of the lemon zest, and blend to a purée. Leave to infuse for 30 minutes, or overnight, then strain through a muslin-lined sieve.
  3. Put the egg yolk in a bowl and add a pinch each of salt and pepper. Stir to mix with a wooden spoon, then add the oil gradually until you have a thick emulsion, adding wine vinegar to taste.
  4. Serve the langoustines with the lemon basil mayonnaise and warm crusty bread.

Note

  • Before cooking live langoustines, place them in the freezer for 15 minutes to sedate them.

    When ready to cook, bring a large saucepan of well salted water to the boil (use about 25–30 g salt per litre of water).

    Add the langoustines to the pan, cover and bring back to the boil, then lower the heat to a simmer and cook for 2–5 minutes, depending on size. The tails will curl but there will be no change in shell colour. Remove from the water and leave to drain and cool.

    If you prefer, shell the langoustines before serving.
Tags:
Leiths School of food and wine
cookery course
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