Langoustines & Horseradish Mayonnaise
Langoustines & Horseradish Mayonnaise
Try this quick and easy lobster recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Broiling
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 6 servings
  • 3 kilograms fresh Langoustines
  • 5 litres Water
  • 10 Bay leaves
  • 3 big twigs Thyme
  • 2 fresh Fennels – cut in big pieces
  • 2 teaspoons Fennel seeds
  • 2 teaspoons Coriander seeds
  • 100 millilitres Sea salt
  • Horseradish Mayonnaise
  • 1 Egg yolk
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Horseradish juice – use a juicer and juice a fresh horseradish
  • 1 tablespoon White wine vinegar
  • 200 millilitres Sunflower seed oil
  • Salt and pepper
  • Garlic bread
  • 4 slices White sourdough bread
  • 1 tablespoon Oil or Butter
  • 1 clove Garlic
  1. Bring the water to the boil and add all ingredients except the langoustines. Boil for ten minutes. Cook the langoustines five or six at a time until the first one floats up to the surface. Take out of the water and continue to cook the rest the same way
  2. Serve the langoustines with horseradish mayonnaise and garlic bread
  1. Horseradish mayonnaise
  2. For the Horseradish mayonnaise, combine all ingredients in a small bowl using a hand held mixer. Mix until smooth and add the oil slowly while mixing. Add a little cold water if the mayonnaise gets too thick. Salt and pepper to taste
  1. Garlic bread
  2. Fry the bread in oil or butter until golden and crisp. Peel the garlic and rub the fried bread with as much garlic as you like

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