Pepper Dough Mezzaluna with Langoustine Salad and Aioli
The Langoustine aka, prawn or Norway lobster resembles a small pinkish lobster that grows to 10 inches. Langoustine is found in salt water and is specifically native to the Mediterranean. The Italian word for langoustine is "Astice".
Ingredients
- 8 ravioli for appetizer
- 1 lb Langoustine
- 1 shallot, minced
- 1 tbsp. Sriracha
- brandy
- 2 ea egg yolks
- 2 ea garlic cloves
- 1 ea lemon (juiced)
- 2 tbsp fresh chive (sliced)
- 1 cup extra virgin olive oil
- TT salt and pepper
- TT Old Bay seasoning
- 1 ea leek (julienned & blanched)
Directions
Sauté shallots in butter. Deglaze with brandy and season with Old Bay. Cook the Langoustine in boiling water, shock in an ice bath, then peel. Dice the cooked langoustine meat; combine in a bowl with cooked shallots, chives, Sriracha and drizzle with olive oil, refrigerate for 2 hours. Prepare aioli with egg yolk by slowly incorporating oil then season with lemon juice, garlic, salt and pepper. Thin with a few drops of water if necessary. Plate chilled Langoustine salad with desired mold, aioli, and deep fried ravioli garnished with a blanched and tied leek string.
