Shaun Hill

Langoustine tartare

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How to Cook Better
How to Cook Better

By Shaun Hill

Published 2004

  • About

The simplest way to ensure that your langoustine is not overcooked must be to eat it raw. This dish makes a first-rate starter, especially if something roast or fried is to follow. Of course it’s ferociously expensive so perhaps just for a special occasion.

Ingredients

  • 12 langoustine tails, out of their shells
  • 1 tbsp lime juice
  • 1 tsp

Method

  1. Finely chop the langoustine.
  2. Just before serving, stir in the lime juice, soy sauce and Tabasco. Do this a touch at a time until you reach the degree of spiciness that suits you.
  3. Spoon the langoustine mixture on to chilled plates, then top with a teaspoon of crème fraîche and caviar.