Latimer’s
Seafood

Langoustines with Cognac & Tarragon

600g washed langoustine tails
Juice from 1 lemon
2 tablespoons Olive Oil
Knob of butter
2 chopped shallots
1 tablespoon Cognac
2 tablespoons chopped tarragon
3 tablespoons of crème fraiche

Toss langoustines in lemon juice
Heat oil in pan, add langoustines, fry for 5 min’s
Add butter, shallots then splash in cognac & ignite!
Sprinkle in tarragon, salt & pepper to taste and crème fraiche.
Heat through gently

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