Langoustine caramel
Sauces
Easy
90 min
Ingredients
500 gr Lobster/langoustine heads
2 stalks Lemongrass
250 gr Mirepoix
1 ts Tomato puree
4 tbs Cognac
400 ml Chicken stock
200 ml Demi-glace
50 ml Cream
Preparation
Preheat an oven to 250 degrees. Roast the langoustine heads until brown, but not burnt.
In the meantime, fry the carrot, leek, onion, garlic and lemongrass for a few minutes. Add the heads and tomato puree and stir for a few minutes. Flambé the whole thing with the cognac and deglaze with the chicken & veal stock. Let it steep for 40 minutes, strain and reduce to a sirup.
Add the cream in the end to prevent it from burning.
