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langoustine stufato (stew)

my version -- cooked with carrots, tiny potatoes, thyme, basil, tomato, garlic, pepperoncini, saffron, edamame; served with cheese crostini...

"The Latin name of langoustines is Nephrops norvegicus, and they’re actually a relative of the lobster, with which we’re all familiar. Langoustines are smaller than lobster, however, growing in size to a maximum of only around 10 inches. Their shells are a light shade of orange and, unlike lobsters’ shells, they don’t change color when they are cooked. The smaller langoustines caught are particularly prized for the sweet meat found in their tails." -- Food Network

© Faisal Hoque
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