Langoustine parcels with Isigny AOC butter, tomatoes in oil, fresh herbs and baby white onions

© Isigny Ste Mère

• Ingredients:
• 20 shelled langoustine* or scampi tails
• 200g Isigny AOC butter
• Eight slices of tomato in oil, drained
• 16 baby white onions, chopped very finely
• A mixed bunch of fresh herbs, including tarragon, chervil and chives
• Table salt, freshly ground pepper
• A little ground coriander seed
• Four generously cut sheets of cooking foil or greaseproof paper

This recipe has been developed with Isigny Sainte-Mère products

Method :
In the middle of each sheet of foil or paper, pile up chopped onion and tomato slices, before adding the langoustines. Season with salt, pepper and powdered coriander seed. Place a 50g slice of butter over each pile and top with a sprinkling of fresh herbs, before sealing each parcel as firmly as possible. Put them in a hot pre-heated oven at 200 degrees C (gas mark 7) for 8-10 minutes and serve the parcels piping hot straight from the oven.

Tip :
This dish needs no sauce, since the butter in which it cooked will have absorbed the flavours of the langoustines and the herbs. The dish may be served as either a starter or a main course. A few croutons would go well with it.

* Langoustines have long claws and are sometimes sold under the name of Dublin Bay prawns or Norwegian lobster. They are a cold-water prawn, Nephrops norvegicus: this may be mentioned on the labelling