Sous Vide Langoustines | Recipe by

Sous Vide Langoustines

Sous Vide Langoustines Fish and Seafood
  • COOK TIME: 15 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Medium
  • SERVES: 2


  • 10 Large Langoustines
  • 1/2 Rosemary Sprig, de-stemmed and chopped finely
  • 1 Strip of Lemon Zest
  • 1 Strip of Lime Zest
  • 200ml Light Olive Oil


These are delicious little morsels of sweetness, helped along with citrus and herb flavours, and so easy to prepare and cook. A huge percentage are exported to Europe, get hold of them if you can.


  1. Preheat your water bath to 54 degrees
  2. Put a pan of water on to boil and add salt to taste
  3. Pull the heads off the langoustines by holding the head in one hand, and the tail in the other, twisting in opposite directions
  4. Add the langoustines to the pan for 10 seconds, then place in ice water
  5. Remove the langoustine tails from the ice water when cold and pinch together in your fingers until the shell cracks. Then gently remove the shell and intestine tract from the tail meat
  6. Now, put in  pouch, along with the remaining ingredients, and vac-seal
  7. Place the sealed pouches into your water bath for 15 minutes
  8. Keep checking the bath to make sure the water is covering the pouch
  9. Remove the langoustines and pat dry with kitchen towel
  10. Colour off in a hot pan and serve immediately

Chef’s Tip –

Any herb can be used to create an infusion of flavours.

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