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 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 langoustines with garlic butter and Espelette pepper made with Thermomix is a true explosion of flavors and refinement. The fresh Norway lobsters, delicately enhanced by the subtle marriage of garlic and Espelette pepper, transport you to the heart of the sea's terroirs. Thanks to the practicality and precision of Thermomix, you can now easily create this dish worthy of the finest tables. Whether it's to impress your guests during a festive meal or to treat yourself to a delicious culinary escapade, this recipe is a must-try. So, let yourself be seduced by the richness of flavors and the finesse of textures of these langoustines, and savor each bite with wonder. With Thermomix as your ally, gourmet cooking becomes accessible to everyone. Enjoy your meal !
Frequently asked questions
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.
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.
Can the amount of Espelette pepper be adjusted according to personal preferences ?
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.
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.
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.
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