Garlic Oil Flashed Langoustines

Le Menu Noir

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These langoustines are cooked by spooning garlic hot oil over the garnished exposed meat.

Chefs Jamie Malone and Ryan Cook had this on their menu at Sea Change, and we’re sharing their technique. It’s an unexpected and dramatic way to start a dinner party at home.

Garlic Oil Flashed Langoustines
serves 2

Garnish the langoustines on a separate plate before transferring to a serving platter to keep the presentation clean.

Shopping List

for the garlic oil

• 2 cups neutral oil

• 20 cloves garlic, peeled (about 3 bulbs)

for the langoustines

• 4 each langoustines

• 4 tsp sliced chives

• 4 tsp minced rosemary

• 1 tsp crushed red pepper flakes

• about 1 cup garlic oil

• finishing salt, like Maldon or fleur de sel

Equipment

• cocotte or small sauce pot

• fine-meshed strainer

Steps

for the garlic oil

1. Add the peeled garlic to the pot and cover completely with the neutral oil.

2. Cook over very low heat until the garlic is soft and golden brown, stirring occasionally.

   *You’re not frying the garlic; you want to confit it. Low and slow is key. Alternatively, place in a covered dish and bake for about 2 hours in a preheated 250ºF oven.

3. Take off the heat and allow to cool slightly before straining the garlic through a fine-meshed strainer. Reserve the garlic confit for other uses.

   *Garlic oil can be stored in a covered container for up to 1 week in the refrigerator. Top the reserved garlic confit with garlic oil to cover and store in a covered container in the refrigerator for up to 2 weeks.

for the langoustines

1. To break down the langoustines: twist off the head (reserving for stock if you wish). Crack the shell on the belly and peel off, leaving the tail shell on.

2. Make a small slice down the center of the langoustines to expose the intestinal tract and remove.

3. Line a small sheet tray with parchment or paper towels, and lay the langoustines flat, cut side up.

4. Season generously with the crushed red pepper flakes, minced rosemary, and chives.

5. Transfer the garnished langoustines to a platter or 2 plates, fanning out the tails.

6. Heat the garlic oil over medium high heat until shimmering and just beginning to smoke (but not burned). Carefully spoon the hot garlic oil evenly over the langoustines. The langoustines will partially cook while the herbs will sizzle and release their aromatics. Sprinkle with finishing salt.

   *You likely won’t need all of the heated garlic oil.

7. Serve immediately.