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| cooked langoustine |
Great to be able to have supply of such
fresh langoustines regularly from the market in Rovinj, Croatia. I like the
tail to be lightly cooked, while the head and claws need longer cooking.
This is so far the simplest method, using a
small pot of boiling broth, cook the whole langoustine for a minutes first (for
medium size) then hook the curl up tail on a chopstick at the edge of the pot, to cook
the head for 3 more minutes. Result is perfect.
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