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  • Ingredients
    • 16 Langoustine Tails
    • 1 tbsp olive oil
    • Dash of Pernod
    • Glug of white wine
    • Knob of salted butter
    • Fresh chopped tarragon and chives
  • Method
    1. To garnish, peel your langoustines tails if you wish, or leave them in their shells.
    2. Put a frying pan on the hob over a medium heat.
    3. Pour in the oil and sauté the Langoustine Tails for 1½ minutes on one side. Flip them over and cook for 1 minute before adding a small dash of Pernod and a glug of white wine. After 30 seconds some of the alcohol will have evaporated off; add a knob of salted butter, swirling it round the pan to let it foam.
    4. Sprinkle over fresh chopped tarragon and chives, pile on warm plates and serve with crusty bread.