Kilbrannan Langoustines with pea purée and potato crisp

Graeme Cheevers

Graeme Cheevers

28th August 2012
Graeme Cheevers

Kilbrannan Langoustines with pea purée and potato crisp

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the Kilbrannan Langoustines with pea purée and potato crisp recipe below, as tried and tested by professional chefs - why not give it a try?


  • 3 Large Langoustines (shelled and entrails removed)
  • 20ml Olive Oil
  • 2 Slices Lardo di Colonnata (wafer thin)
  • 2 Spears Asparagus (shaved on mandolin)
  • 1 Lemon
  • Pea Puree:
  • 200g Peas
  • 20g Butter
  • Langoustine Cappuccino:
  • 200ml Langoustine stock
  • 50ml Double Cream
  • 25g Butter
  • Potato Crisp:
  • 1 Large Maris Piper Potato


Start by making the pea puree: bring a large pan of salted water to the boil and cook the peas for two minutes.
Strain and reserve the liquid.
Blitz the peas in the thermo mix, adding the butter and reserved liquid if required to adjust consistency.
For the potato crisp - wash and peel the potato then place into a Japanese turning machine and turn to produce spaghetti-like potato.
Deep fry at 180oc for approximately 3 minutes until lightly golden, drain onto paper and lightly season.
For the cappuccino - bring the langoustine stock to the boil and add the cream, monte in the butter and emulsify with the bamix.
To cook the langoustines - brush lightly with the olive oil and place directly onto the plancha.
Cook all the way on the one side, ensuring good caramelisation.
Once cooked, squeeze a small drop of lemon on top.
To plate the dish - pipe the pea puree into the bottom, then add the shaved asparagus and langoustines.
Foam the sauce and spoon over.
Top with the potato crisp and lardo.

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