As far as I'm concerned, Norway lobster is one of the most beautiful things the sea offers us. I like it better than lobster, both the texture and the taste are more subtle. This dish honors this beautiful animal; I use it in its entirety and in various ways.
We start with a tartare where I think the dressing is nicely layered. On this lie tails fried in pancetta; delicious! Add the bisque; a soup from the cups and bowls. I made a creamy foam from some of this.
For this recipe I also recorded two videos in which you can see how easy it is to clean langoustines. That kept me from working with langoustines for quite some time, but believe me; it fits great. And if you do think it's one thing you might want to put someone else in front of you…
The amount of bisque is more than you need in this recipe so you can keep it in the fridge or freezer to enjoy again.