Saturday, December 31, 2011

Langouste Tails and Sauce Mireille

I certainly wouldn't steam or boil langouste tails at these prices. The best way to bring out their best is to split them, season them with a freshly ground house spice mix featuring pink peppercorn, a whisper of sechuan peppercorn, and a juniper berry or two, sear them meat side down in hot butter to create a spicy crust, flambee them off heat with whiskey and bring them flaming to the table just cooked to serve with a caper-heavy Sauce Mireille.

Sauce Mireille

2 egg yolks
1/4 teaspoon each of salt and pepper
1 tablespoon lemon juice or wine vinegar
1 tablespoon prepared dijon mustard
1/2 cup neutral oil
1/2 cup olive oil
1 tablespoon each of parsley, chives, minced capers and pickles to taste

Place the egg yolks, lemon juice, salt, pepper and mustard in a mixing bowl, and stir vigorously with a wooden spoon while adding the oils in a slow thin stream. When all the oil is incorporated, fold in the herbs, capers and pickles. Refrigerate if not serving immediately.



Blogger Tim Vidra said...

Beautiful! So happy for your new kitchen space.


2:31 PM, December 31, 2011  
Blogger Stephanie said...

I had to look up "langouste" LOL Looks delicious!

2:58 PM, December 31, 2011  
Blogger Laura said...

Congratulations. Remodeling is akin to giving birth. I know. She is just beautiful. May you be happy in your new home for many years to come.


6:04 PM, December 31, 2011  
Anonymous Lori (in PA) @ In My Kitchen, In My Life said...

I'm so pleased to hear (and see!!!) about Plum Lyon. It is looking good. More photos as you are able, please.

10:30 PM, December 31, 2011  
Blogger The Hobbit said...

Kitchen is beautiful......there might be a work kitchen in my future so I am following your progress with great interest.. Lobster rules here in New England. I think this would work,don't you?

3:07 AM, January 01, 2012  
Anonymous Dillon said...

Wonderful to see these pages come back to life. A Happy New Year to Plums.

4:53 AM, January 01, 2012  
Blogger Stash said...

Hmmmm, now there's a thought that I shall file away for some time in the future.

Nice to see you back again, Lucy.


7:12 PM, January 04, 2012  
Blogger Sallyanne said...

What a beautiful aioli--sauce mirielle! Can't wait to do this, just when I need it.

11:17 PM, January 16, 2012  

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