Langoustine Stock
A delicious and simple recipe for a stock made from the shells of langoustines. One of the keys to extracting a lot of good flavor from them is to flambé them at the beginning and then simmer the flavor into the water afterward.
Ingredients
- 9 pcs. Lobster
- 2 pcs. Onion
- 14.2 gram Cognac Can easily be whiskey/rum/sherry
- 1 l Water
Instructions
- Start by removing the tails of the langoustines and set them aside for separate preparation.
- Cut the onion into four pieces and sauté them in a bit of neutral oil over medium-high heat for a short time in a heavy-bottomed pot.
- Take everything that's left from the langoustines (shells, heads, roe, etc.) and place it in the pot. Use a wooden spoon to crush the heads and shells into small pieces to extract all the flavor. Pour in the alcohol and light it on fire, let it flambé for 30-40 seconds. Flambéing helps to bring out the sweetness from the shells into the stock.
- Add the water and let it simmer with the lid on the pot.
- After about half an hour, strain the stock and discard the shells and other solids. Let the stock reduce to half its volume without the lid on.
- Then, the langoustine stock is ready.