Norway lobster with garlic butter and espelette pepper with the thermomix
Discover our delicious recipe for Thermomix Norway lobsters with garlic butter and Espelette pepper, specially designed to be prepared with Thermomix. The langoustines, wonderfully fragrant and tender, are enhanced by a melting butter sauce infused with the subtle aroma of garlic and the gentle heat of Espelette pepper. Thanks to the versatile and convenient features of Thermomix, this recipe will allow you to create this gourmet dish in no time, without compromising on flavor and quality. Whether it's for a romantic dinner or a gathering with friends, these langoustines with garlic butter and Espelette pepper will delight even the most discerning palates. Follow our simple and detailed steps to achieve perfectly cooked langoustines and a rich and flavorful sauce. So, bring out your Thermomix and get ready to enjoy an unforgettable seafood feast.
Season
Enjoy this recipe of fish cooking with the thermomix , to be made all the year.
Informations
5 minutes
🍳 Cooking
13 minutes
🕛 Duration
18 minutes
⬈ Difficulty
1/10
🥕 Ingredients
5
👣 Steps
7
𝄙 Comments
No
No/5 (No vote)
Ingredients for 4 people
250g of butter
4 sprigs of parsley
3 cloves of garlic
1/2 tsp of Espelette pepper
20 medium-sized Norway lobsters (langoustines)
Making
For the garlic butter :
- Peel the garlic cloves, put them in the bowl of the Thermomix, and set for 5 seconds on speed 5. Scrape down the sides of the bowl and repeat if necessary.
- Wash the parsley, put it in the bowl of the Thermomix, and set for 5 seconds on speed 5. Scrape down the sides of the bowl.
- Add the butter and set for 5 minutes at 70°C on speed 3.
- Add the Espelette pepper and set for 10 seconds on speed 4.
For the Norway lobsters (langoustines) :
- Shell the Norway lobsters, rinse them under cold water.
- Put them in the bowl of the Thermomix and set for 8 minutes in reverse mode on the simmering setting at 90°C.
- Serve in small casseroles.
** All the recipes being prepared with the TM31, so you can make them both with the TM5 and the new thermomix TM6, but also with the thermomix competitor such as the Companion from Moulinex, the Cook Expert from Magimix, KCook from Kenwood, monsieur cuisine plus and other kitchen food processors.
Our recipe for Thermomix Norway lobsters with garlic butter and Espelette pepper is a true invitation to a refined and flavorful gastronomic journey. Thanks to the ease of use of your Thermomix, you can prepare this seafood dish worthy of the finest restaurants with simplicity. The langoustines, enhanced by the creamy sauce of garlic butter and Espelette pepper, will delight your taste buds with delicate and spicy flavors. Whether you want to impress your guests at a special dinner or simply treat yourself to a gourmet dish at home, this recipe is a perfect choice. So, don't hesitate to use your Thermomix to cook these exquisite langoustines and amaze your loved ones with this marine delight that will awaken your senses. Enjoy your meal!
Frequently asked questions
Can other spices or herbs be used in this recipe ?
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.
Should the langoustines be peeled before cooking ?
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.
How many Norwau lobsters do you need for this recipe ?
It depends on the size of the langoustines and the number of guests. Generally, count on 4 to 6 langoustines per person.
Can other seafood be used for this recipe ?
Yes, you can adapt this recipe by using other seafood such as shrimp or prawns. Cooking times may vary, so adjust accordingly.
How long should the Norway lobsters be cooked in the Thermomix ?
Langoustines cook quickly. Generally, they only need to be cooked for 3 to 4 minutes in the Thermomix at a high temperature (for example, 180°C). Be careful not to overcook them to avoid them becoming rubbery.
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