Sous vide langoustines

Marvin_16539

This week I bought langoustines from Africa for a recipe that required to fry them in a pan. This was very difficult because they were too big, resulting in rawness on the inside and toughness on the outside. They basically weren't nice to eat. I was thinking that these huge langoustines would be better if poached in butter in a water bath. Would you agree? And any advice on temperatures and times?

tshewman

Have done lobster (tail only) at 59C for 15 min with nice results. For that I created the beurre monte stove top, transferred to bag and put in the bath. Was surprised at how easy it was and was delicious. I do wonder however, if slightly lower temp would make it even more tender.