Tips and tricks on the norway lobster with garlic butter and espelette pepper with the magimix

12 tips and tricks about the magimix recipe

• Choose fresh and good quality langoustines. They should have a vibrant color and firm shells.
  
• Before cooking the langoustines, rinse them thoroughly with cold water to remove any sand or dirt residue.
  
  
  See all the tips and tricks
• To make handling the Norway lobsters easier, use latex or silicone gloves to avoid getting pricked by their claws.
  
• For a more intense flavor, you can add a crushed garlic clove to the garlic and Espelette pepper butter.
  
• If you like spicy dishes, feel free to increase the amount of Espelette pepper in the butter. Just make sure to respect your own taste and that of your guests.
  
• To achieve even cooking, cook the Norway lobsters in a hot pan with a little olive oil before adding them to the magimix.
  
• Carefully monitor the cooking of the langoustines to avoid overcooking them. They should be cooked just right to maintain their tender texture.
  
• Serve the langoustines immediately after cooking to enjoy them at their best. They cool down quickly and lose flavor if left for too long.
  
• For an elegant presentation, arrange the Norway lobsters on a bed of green salad or arugula. This will add freshness and color to your plate.
  
• Serve the Norway lobsters with a lemon sauce or homemade mayonnaise for even more flavor.
  
• If you prefer a lighter version, you can use olive oil instead of butter for cooking the langoustines.
  
• Feel free to experiment by adding other spices or aromatic herbs to your recipe, such as fresh thyme or orange zest. This will bring a touch of creativity to your dish.