Norway lobster, or langoustine, is one of my absolute favorite seafoods, and my favorite take is simple, rustic, primal, and dead honest. Best paired with a glass of semi-dry Norwegian cider – and a magnificent view to a pristine anchorage!
Langoustines, halved and seared in nutty brown butter until just browned, then lovingly drowned in warm garlic-lemon beurre noisette spiked with olive oil to keep the brown butter loose and pourable. Finished with a fistful of chopped parsley and served with warm, crusty sourdough bread to mop up the mess, because yes, there will be a fucking mess.
Be prepared; bring a napkin.
Recipe: Norwegian sourdough Kneipp bread
Ingredients
- 1.5 – 2 kg Norway lobsters (they have little to no claw meat)
- 2 large cloves garlic
- 1 lemon, juice
- 200g beurre noisette (brown butter)
- 2 tbsp quality olive oil
To serve
- one metric shit ton flat leaf parsley
- 1 lemon, wedges
- Crusty, delicious sourdough bread
Method
Start by making your brown butter; Melt butter in a pan, then let it slowly brown over medium heat, stirring occasionally. It’s done when you have a deep, brown colour and your galley smells like heaven! Pour into a small, heatproof dish, taking care to leave most of the very brown milk solids left in the pan.
Halve the Norway lobsters, pat completely fucking dry, and sear hard in a screaming-hot pan with a spoon of brown butter until just coloured.
Transfer the langoustines to a warm plate, meat side up, turn down the heat to low, add the olive oil, remaining brown butter, and garlic and sauté for just about a minute until the garlic is beautifully fragrant.
Add half the parsley and juice from 1 lemon to the pan, swirl it around to emulsify, then pour over the langoustines. Sprinkle over remaining parsley, and serve with lemon wedges, crusty sourdough bread, and sparkly, semi-dry cider!
Skål!
