Butter-Poached Langoustine with Spruce
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
8 raw, cleaned langoustine tails
2 pounds/ 900 grams butter
2-3 tablespoons spruce syrup
Spruce shoots
PREPARATION:
In a small pot, bring the butter to a boil. Reduce heat and poach the langoustine tails for 5 minutes, until rare, still a little translucent in the middle. (If you are worried about eating uncooked shellfish, increase cooking time.)
Brush with spruce syrup and serve on top of spruce branches.
NOTE: At Maaemo they serve the langoustine in a bowl with dry ice, which they pour over spruce-scented water. If you do not have access to dry ice, you can have some of the same effect by leaving a handful of spruce (or juniper) needles in the bottom of the serving plate. Decorate with spruce shoots and branches and pour a little boiling water over just before serving. The visual effect will not be the same, but the smell is amazing.