Sautéed Langoustines with Brandy and Fresh Chili
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Langoustines (Mazzancolle) | 600g |
| Brandy | 30ml |
| Fresh Chili Peppers | 2 |
| Fresh Parsley | 1 bunch |
| Extra Virgin Olive Oil | 30g |
| Garlic Cloves | 2 |
| Fine Salt | to taste |
| Lemon Juice | 40g |
| Lemon Zest | 1 |
Instructions:
-
Prepare the Langoustines
Start by cleaning the langoustines. Use kitchen scissors to remove the legs, then gently peel off the shell while leaving the tail and head intact. Using a toothpick, carefully remove the dark vein running along the back of the langoustine. -
Chop the Parsley and Chili
Finely chop a bunch of fresh parsley and set it aside. Slice the fresh chili peppers into rounds. You can choose to keep the seeds for extra heat, or discard them if you prefer a milder flavor. -
Prepare the Lemon
Squeeze the juice from a lemon and set it aside. Zest another lemon, making sure to only grate the yellow part of the skin, as the white pith can be bitter. -
Cook the Langoustines
Heat the extra virgin olive oil in a large frying pan over medium heat. Once hot, add the garlic cloves (peeled and smashed) and the chili slices. Sauté them for a minute or two until they release their fragrant aroma, being careful not to burn the garlic. -
Flambé the Langoustines
Add the prepared langoustines to the pan. Tilt the pan slightly to allow the oil to spread evenly across the langoustines. Pour the brandy over the langoustines and carefully ignite the alcohol with a match. Let the flame burn out naturally, leaving the langoustines infused with a deep, smoky flavor. -
Season and Finish the Dish
Once the flames subside, add the freshly grated lemon zest, a pinch of salt, and the chopped parsley. Stir gently to coat the langoustines with the flavorful oil and seasonings. Let them cook for an additional two minutes, just until the langoustines are perfectly cooked through. -
Serve
Transfer the sautéed langoustines to a serving dish and drizzle with the freshly squeezed lemon juice. Serve immediately while hot, garnished with extra parsley if desired.
Tips:
- For a more intense lemon flavor, add a few extra drops of lemon juice just before serving.
- If you prefer, you can substitute the brandy with white wine for a lighter flavor profile.
- Serve this dish with a side of crusty bread or over a bed of pasta for a more filling meal.
Enjoy your Sautéed Langoustines with Brandy and Fresh Chili, a perfect dish for seafood lovers looking for something both flavorful and elegant!
