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Norway lobster with garlic butter and espelette pepper with the thermomix
Discover our delicious recipe for langoustines with garlic butter and Espelette pepper made with the Thermomix. Norway lobsters, delicate crustaceans, are enhanced by a creamy sauce made with butter, garlic, and a hint of Espelette pepper, offering an explosion of flavors in every bite. Thanks to the ease of use of the Thermomix, this recipe will allow you to prepare this refined and tasty dish in no time. Whether it's for a special occasion or a festive meal, these Norway lobsters with garlic butter and Espelette pepper are a perfect option to impress your guests. Follow our detailed instructions and enjoy a true seafood feast. So, put your Thermomix to work and indulge in this irresistible recipe of Thermomix langoustines with garlic butter and Espelette pepper.
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 (No vote)
Ingredients for 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 the garlic butter with Espelette pepper be prepared in advance ?
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.
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.
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.
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 to serve the langoustines with garlic butter and Espelette pepper ?
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.
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