Poached langoustines with lemon mayonnaise
Sunday 08 June 2008
3 free range egg yolks
The juice of 1 lemon
200ml/7fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper
20-30 langoustines (five per person)
First make the mayonnaise. Place the yolks and lemon juice in a bowl and whisk to combine.
Pour in the olive oil as slowly as possible, whisking continuously as you do so, until all the oil is finished and the mayonnaise is thick and emulsified. Season with the salt and pepper.
Place a large pot of water on to boil and add a really good pinch of salt – the water should be almost as salty as the sea.
When the water has boiled, drop in the langoustines and cook for one minute. Scoop them out and allow to cool.
It is important not to overcrowd the pan, so cook them in batches if necessary.
Then peel and eat with the mayonnaise.
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