Langoustine tail and claw with winter greens

Alex Nietosvuori

Alex Nietosvuori

6th March 2020
Alex Nietosvuori

Langoustine tail and claw with winter greens

270 min

Serves 1.


  • 1x Extra large langoustine Meat from the claw Doddington cheese Egg Beer (lager) Winter sprouting broccoli 100g Butter 100g

tart case

  • 350g Cheese water 350g Beer 48g melted butter 24g sugar 32g salt 400g flour 4x eggs whole

cheese water

  • 500g water 500g doddington cheese


cheese water

Cook at 90 degrees for 1 hour. Strain.

Start by making the cheese croustade batter; combine all of the ingredients in a mixer and leave overnight.
Deep fry the batter on croustard moulds in oil, at 160 degrees, until golden brown and crispy.
Blanch the langoustine tail for 1 hour 30 min and cool down on ice.
Blanch your langoustine claw for 1hour 45 min and again cool on ice then pick out the meat.
Barbecue the broccoli until it turns a nice dark green colour.
Heat the langoustine claw in a pan with a little butter.
Cook the tails in a pan with a little butter for 30 seconds on each side, once cooked slice.
Now assemble your tart; first layer the claw meat, then lay the sliced tail on top and finally finish with the broccoli.

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