The Lobster Mushroom is, obviously, bright reddish orange like the shell of cooked lobster. Not obvious is the fact that it’s actually a parasite that grows on certain mushrooms, making the host completely invisible and even changing its structure and taste. If you slice a lobster mushroom, you’ll see a beautiful red skin, as if the host mushroom is sprayed. The taste of the Lobster Mushroom depends on the host. The ones we bought tasted fairly bland, but nevertheless the pasta turned out to be very tasteful and uplifting, partly due to the homemade tomatoconfit.
Enjoy a glass of white wine with your Lobster Mushrooms. We drank a Portuguese Vinho Verde, made by Cazas Novas. It comes with floral and fruit notes, has some acidity and a medium body with a good texture and a fresh aftertaste. In general you’re looking for a wine with freshness, minerality and some acidity. A wine that will go well with the intense flavors of the tomato confit and the creamy mushroom pasta.
Clean the Lobster Mushroom. This is a bit time consuming due to the structure of the mushroom. Slice the shallot and the garlic. Strip the leaves of the thyme. In a large iron skillet gently fry the shallot in olive oil until soft. Add the garlic. After a few minutes add the sliced lobster mushroom (chunks). Add the thyme. Leave on low heat. In parallel cook the udon for 10 minutes or until ready. Drain the udon but keep some of the cooking liquid. Add stock, just to have more liquid in the pan. Add the tomatoes, mix gently. Now add the udon to the pan, mix, making sure the tomatoes remain intact. Add cooking liquid to get the right consistency. Finish with a splash of excellent olive oil, black pepper and finely grated Parmesan Cheese.
Such a delicious starter! Perhaps it makes you think of Italy or France. A Plateau de Fruit de Mer, with oysters, shrimps, lobster, clams, periwinkles and langoustines. The name sounds French, so perhaps the langoustine is local to the Mediterranean Sea? Not really. Its Latin name (Nephrops norvegicus) is a nice indication of its habitat. Langoustines live in the North-Eastern Atlantic Ocean and the North Sea from Norway to Portugal. The langoustine-catch is very important for the Scottish fishing industry.
So why is it that so few people in countries around the North Sea enjoy langoustines? Difficult to prepare? Difficult to eat?
Let’s start with how to eat a langoustine. You begin by pulling away the head and claws, then you squeeze the belly to crack the shell. Start from the belly side and peel away the shell. Then de-vein by running a sharp knife along the back and remove the black vein (the intestinal tract). With a lobster cracker and a lobster curette you remove the meat from the claws. A bit of extra work, but it’s truly delicious.
So they’re easy to eat and, see below, very easy to prepare.
We enjoyed a glass of Château Pajzos Tokaj Furmint 2019. This dry, white wine made from the well-known Hungarian Furmint grape is fresh, clean and slightly floral. It supports the langoustine beautifully. In general we would suggest a white, clean, dry wine. It could be a German Riesling, a Sauvignon Blanc (a French Sancerre for instance) or an unoaked Chardonnay.
What You Need
6 Langoustines (preferably fresh)
Olive Oil and Vinegar
What You Do
Bring a large pan of water to the boil. Some chefs add salt or lemon. No need for this. Add the langoustines and cook for 3 to 4 minutes. Make sure you don’t overcook them. Smaller ones (like the ones we bought) require no more than 3 minutes. Remove from the pan and use a colander to drain them. We like to cool them quickly with a splash of cold water, to stop the cooking process. The meat must be moist and soft, not firm and rubbery. Leave the langoustines on a plate with kitchen paper while making a simple dressing. Toss some salad with the dressing. Serve the warm langoustines with the salad and a generous helping of mayonnaise.
Shrimps and Prawns, delicacies from the sea, just like lobsters, scampi and crabs. Popular food in many countries, just think shrimp cocktail, paella, salad with shrimps, pasta with seafood, stuffed eggs with shrimps, curry with prawns and of course, fried shrimps with garlic and lemon.
We think shrimps and prawns are as subtle, delicate and tasty as lobster. The prawn should be at the center, not just another ingredient of your fish soup. Not hidden by loads of garlic and lemon. Or even worse, wrapped in bacon (whoever came up with the idea of wrapping prawns and oysters (angels on horseback) in bacon is not a seafood lover).
We will use the shell, the legs and the so-called swimmerets of the prawns to create a sauce; a bisque like sauce.
We enjoyed our fried large prawns with a glass of rose. This Italian rose (from Garofoli) is made from 100% Montepulciano. It comes with beautiful scent of cherries and peaches. The flavor is full, velvety, present and balanced. A great companion for seafood. Other options are Chablis and Soave. A Viognier will probably be too fruity.
We start by making a bisque-like sauce, using the shell of the prawns. Chop the shallot and a bit of chili pepper and glaze gently for 10 minutes in butter and olive oil. In parallel use scissors to cut the shell of the prawn. Start behind the head and cut towards the tail. Just before the tail turn 90 degrees and make a cut around the prawn. This allows you to remove the shell and the legs of the body but keep the head and the tail on the prawn. Remove the black vein (the prawn’s intestines) and the slurry in the head (if any). Since you serve the prawn with the head (and tail) it is essential that the prawn is clean. You could gently rinse the prawn if you want to be absolutely sure about this. Transfer the prawns to the refrigerator. Break the shell into smaller chunks. Add these to the pan and fry for a few minutes until red. Add a small splash of Cognac or Armagnac and flambé. Never do this when using the exhaust or range hood. Add one garlic glove, water, the quartered cherry tomato, the bouquet garni and the saffron. Stir well, cover the pan and let rest on low heat for 30 minutes.
Remove the bouquet and the shells from the pan and using a spoon and a sieve squeeze the juices from the bouquet and the shells, then discard. Blender the mixture and pass through a sieve. Taste the mixture, add pepper if so required. Leave for another 30 minutes on very low heat, allowing for the flavors to integrate and for the liquid to reduce. Dry the prawns and fry them in a skillet in oil (depending on the size maximum 4 minutes in total) on both sides and on the back. Use warm plates, and serve the prawn on top of the sauce. Touch of black pepper on the prawn is fine. Enjoy with crusted bread.