surfeit of langoustines

[SomeGuy]

DW has come back with 28 langoustines. I was going to cook them with some linguine, but I think 28 might be excessive.

Any suggestions for a langoustine-based starter?

If they're nice and fresh, just boil them and serve with freshly made mayonnaise to dip. I had this as a starter in the south of France many years ago and it still turns up in my dreams now and again.

ta, am boiling them. Have some Helmanns, but will google mayonnaise to see how it is made.

nah, can't be arsed, helmanns it is....

I was about to to say there is no such thing as too many langoustine (mmmm yummy) but I suppose 28 is quite alot for one meal. I would ditch the linguine and serve boiled with garlic butter to dip them in and crusty bread.

made the mistake of shelling the langoustines in the linguine, which made them pretty much tasteless. I left a few in the shell, which was much better.

I think drenched in garlic butter is the way to go.

Made good stock with them though.

any suggestions for a good soup from the stock?

sorry, no, but was intrigued by the thread title

It was inspired by Princess Lenore, who took to her bed with a surfeit of raspberry tarts.

lol

This is the first page of 'Many Moons'

www.slobodkin.org/books/target45.html

thank you - will now have to track it down and have a good read!
Hopefully someone more useful will have an answer to your stock query!

title reminds me of a book I once read called a surfeit of Lampreys (Crime,Ngaio Marsh)

Sounds yummy sg,can you invite people round for a langoustine eating party?

hMM ca you not make a stock?Last time I made a fishy tye stock was when I cooked dp mussels in garlic and wine.

Stock was thus,am sure you could adapt for langoustine.Will try

Langoustine in shells
Half bottle white wine
small onion
2 cloves garlic
large pat butter
black pepper,freshly milled
pinch salt
small dash worcester sauce
water

Gently saute onion,finely diced in butter
add seasoning.
add langoustine/shells

Add garlic,crushed.

Add wine and water

Add small dash worcester sauce

Simmer for half an hour.

Voila stock/soup type stuff

lol

I have a stock, which was made roughly as you describe (minus worcester sauce but plus carrots, celery, etc.), but a stock is a base, not a finished product.

I need a soup with the stock as its key ingredient. I use chicken/beef stock a lot, so I can think of plenty of things with those, but not really sure what to do with shellfish stock.

Could you do a bouillabaise type thing?

Unsure if spelling correct,did it once for dp who is real fish type person

Fish soup? cullen skink? Chowder?

I'm sure you can freeze the stock for a rainy day.

Btw, home-made mayo is FAR superiour to hellmans - I can't believe that you can cook langoustine but not make mayo?

1 egg yolk, plus a second in reserve.
half pint oil (veg or a mix with olive - pure olive is too strong)
1 tablespoon vinegar
seasoning.

Put oil in a jug, yolk in a bowl, turn your hand-mixer on and whisk the yolk, then add a DRIP of oil, then when its mixed, another drip and so on until it starts to combine. Do not stop mixing until you are sure it is combined. Once you have a jellyish mix you can add the oil in a little stream. If it goes too solid, add some vinegar.

If it curdles, get your spare yolk in a clean bowl and add teaspoons of the curdled mix to the fresh yolk while mixing constantly, then go onto oil once all the curdled mixture is gone.

Add vinegar and seasoning to taste.

Enjoy.