Langoustines in Truffle-Scented Broth Recipe
Flavors of France
Total time: 1hr to 2hr
Preparation time: Under 30 minutes
Cooking time: An hour or more
Difficulty: Easy
Ingredients for 6 servings
- Langoustine, scampi or Dublin Bay Prawns (20 per kg) - serve 5 per person as a first course
- Butter
- Julienned carrot
- 1 fennel bulb
- A little onion, thinly sliced
- A drizzle of olive oil
- Some diced tomato
- Truffle juice
- A pinch of anise seed
- Salt and pepper
- 1 slice of Black Truffle per serving
- Chervil
  1. shell the langoustines and set the tails aside; use the shells and heads to make a broth, flavoring it with a little olive oil, tomato, truffle shavings and juice and a touch of anise; cook gently for about an hour; strain; 
  2. slice the fennel very thinly; add a few onion rings; cook the vegetables in the stock, then remove them; 
  3. poach the langoustine tails for a few moments; 
  4. emulsify the broth by whisking in a few pieces of butter; correct the seasoning. 


  1. serve the langoustine tails in the broth with the vegetables in individual soup bowls; 
  2. top with a slice of truffle and garnish with a sprig of chervil. 
A wine from the Loire Valley Savennières Clos du Papillon, domaine du Closel
More recipe ideas
An original recipe from M. Harrault, chef of the Abbaye Royale in Fontevraud
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