Langoustine csv?

Somehow landed a few kilos of fresh langoustine (I know, tough problem). Anyone had good experience cooking them CSV? Time/temp recommendations?

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Johan_Edstrom_5586

I think a core of 53-54C would be a good starting point, enjoy!!

That is where I do lobster and shrimp, nice texture.

jpderagon

Awesome! I will give it a shot and report back. Thx

tshewman

Thomas Keller suggests 59.5 for lobster tails, which I personally find a bit on the tough side. I've found my preference to lie between 50-54 depending on the lobster source (the fresher on the lower temp side). Try a citrus butter wuith a reduced white wine and have fun with flavors.....must suck to have such a problem.......

jpderagon

I actually ended up not SV'ing them, and just basically brushed the top with some butter and hit it quickly with the searzall, cooking them partially on the top, while keeping them slightly under on the bottom. Creating a nice textural component. Topped it with some fried quinoa and served with some candied and pickled kumquats, a sauce made with parsley and the lango stock and some lango oil