Spanish cuisine · Fish & Seafood

Boiled Langoustines

Langoustines briefly boiled in a strong bay-leaf broth, shocked in ice water and served with alioli.

Ingredients · for 4 servings

• 1 kg langoustines
• 150 g coarse sea salt
• 3 bay leaves
• 1 lemon
• 4 cloves garlic
• 1 egg
• 200 ml olive oil
• 1 tbsp lemon juice
• Salt

Instructions

1. Bring 3 l water to a boil with the coarse sea salt and bay leaves, and set a large bowl of ice water with 2 tbsp salt alongside.
2. Rinse the langoustines under cold water and add them to the boiling water in batches so the temperature doesn't drop.
3. Once the water returns to a boil, cook for 1.5–3 min depending on size, until the shells are bright orange-red and the tails curl.
4. Immediately lift the langoustines into the ice water with a slotted spoon and let cool for 2 min, then drain on a towel.
5. For the alioli, blend the egg, garlic, lemon juice and 1 pinch of salt in a tall beaker with an immersion blender, pouring in the olive oil in a thin stream until a firm cream forms.
6. Arrange the langoustines lukewarm or cold on a platter, garnish with lemon wedges and serve the alioli alongside in a bowl.