Ingredients
The following ingredients have 4 Servings
- 24 langoustines ((or more/less as required, simply adjust the amount of herbed cream or use for something else))
- 4 tbsp creme fraiche
- 1 tbsp chives (, finely chopped)
- 1 tsp tarragon leaves (, finely chopped)
- 1 tsp lemon juice
Instruction
- If using fresh langoustines - bring a large pot of water to the boil, add a little salt, and add the langoustines. Cover and cook for around 8-10 minutes. Cook in batches if your pot is a bit smaller so there's enough room for them to fit. Once they are cooked, remove from the water and allow to cool slightly.
- While the langoustines are cooling, finely chop the herbs and mixed with the creme fraiche and lemon juice. Use the herbed cream as a dip for the cooked, shelled langoustines.
