It depends on the size of the langoustines and the number of guests. Generally, count on 4 to 6 langoustines per person.

For this recipe, it is recommended to leave the Norway lobsters whole, removing only the legs and claws. This will help preserve the flavor and texture of the langoustines.

To prepare the garlic butter with Espelette pepper, you can mix softened butter, minced garlic, and Espelette pepper in the magimix. Blend until you obtain a homogeneous consistency.

Langoustines cook quickly. Generally, they only need to be cooked for 3 to 4 minutes in the magimix at a high temperature (for example, 180°C). Be careful not to overcook them to avoid them becoming rubbery.

Yes, you can adjust the amount of Espelette pepper according to your preference for spiciness. Start by adding a small amount, taste, and then add more if necessary.

Yes, you can prepare the garlic butter with Espelette pepper in advance and store it in the refrigerator. Take it out of the refrigerator a few minutes before using it to soften slightly.

Yes, you can personalize the recipe by adding other spices or herbs according to your taste. For example, you can add fresh parsley or lemon to bring a touch of freshness.

You can serve the Norway lobsters on a plate with a spoonful of garlic butter with Espelette pepper on top. Add a few lemon wedges and fresh herbs for an elegant presentation.

Norway lobsters are best enjoyed fresh. It is preferable to consume them immediately after cooking rather than freezing them.

Yes, you can adapt this recipe by using other seafood such as shrimp or prawns. Cooking times may vary, so adjust accordingly.