Langoustine Tails with Pernod

by Matthias Schmitt


16 Langoustine Tails
1 tbsp olive oil
Dash of Pernod
Glug of white wine
Knob of salted butter
Fresh chopped tarragon and chives

Langoustine Tails with Pernod


To garnish, peel your langoustines tails if you wish, or leave them in their shells. Put a frying pan on the hob over a medium heat. Pour in the oil and sauté the Langoustine Tails for 1½ minutes on one side. Flip them over and cook for 1 minute before adding a small dash of Pernod and a glug of white wine. After 30 seconds some of the alcohol will have evaporated off; add a knob of salted butter, swirling it round the pan to let it foam. Sprinkle over fresh chopped tarragon and chives, pile on warm plates and serve with crusty bread.

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