Gratin of Norway Lobster tails

Ingredients per person:

3 langoustines - 1 very small carrot - 1 celery stalk

(also very small) - 60 to 80 g truffles - 2 egg yolks -

salt - pepper - "white" chicken stock


Shell the langoustines. Reserve the tails.

Then prepare a broth with the "white" chicken stock

and the crushed shells.

Reduce this broth to three-quarters.

Meanwhile, cut carrot and celery into "brunoise" and sweat.

in butter without violence.

Fry the langoustine tails with a little clarified butter.


When the broth is reduced, pass it conscientiously.

Then mix the drained brunoise with its langoustine butter,

adjust the seasoning.

Mount the eggs in a sabayon.

In a gratin pan, combine all the ingredients.

Make sure that the juice is not too deluted.

Add the truffles.

Bake in the oven for a few minutes (not too long).

The eggs from the sabayon will link the sauce.


A word from the chef

Caution: langoustine does not tolerate mediocrity.

Prefer the « white » chickenstock to the fish stock

that would be too strong in taste.

No products

To be determined Shipping
0,00 € Total

Check out