Norway lobster

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.

To work!

Norway lobster

4 from 8 votes
Course: appetizerDifficulty: Advanced


Preparation time (indication)



– Blender
- Blender
– Cooking ring or plug set


  • 500 gr 500 langoustines

  • butter

  • 1 1 large winter carrots, cut into cubes

  • 1 1 onion, coarsely chopped

  • 1 1 large stalk celery, diced

  • 1 el 1 tomato paste

  • 1 tsp 1 paprika powder

  • 30 ml 30 White wine

  • 0,5 l 0,5 fish stock

  • 1 1 bay leaf

  • cooking cream

  • 1/4 1/4 salted lemon (peel, finely sliced)

  • 1 tsp 1 soy sauce (I used Tomasu)

  • 0,5 tsp 0,5 smoked olive oil (optional)

  • 0,5 tsp 0,5 extra virgin olive oil

  • sesame oil

  • 100 gr 100 pancetta, diced

  • herring roe

  • Cress (optional)


  • Cleaning langoustines
  • Before we go any further, let's clean up those langoustines. Check out the videos at the bottom of this article.
    In this recipe, I leave part of the tail intact with half of the langoustines, just for presentation. If you find that hassle, you can skip this.
  • Pry the tail slightly from the head and then gently pull it away from the head. It works well if you grab the end of the tail. Usually you immediately take the intestinal tract with you, you do not want to eat it. If it doesn't come along, you can cut the langoustine superficially along its length to remove the intestinal tract.
  • Press the shell of the tail until it pops at the bottom, push the shell open and carefully remove the meat.
  • Rinse briefly under the tap.
  • bisque
  • Melt a good knob of butter in a large frying pan and fry the onion, carrot and celery.
  • Then add the heads and shells of the langoustine, fry for 5-10 minutes.
  • Add the paprika, tomato puree and white wine to the pan, stir and let it fry for a while.
  • Add the bay leaf and fish stock and cook over low heat for half an hour.
  • Scoop everything (including the bowls) into the blender (it fit into 3 parts for me), grind finely and push through a sieve.
  • Add about 100ml of cooking cream to the soup and cook gently for another 5-10 minutes.
  • Season with salt and pepper.
  • Transfer 1/3 to another pan and add some more cream. You make the foam from that; extra cream = extra foam.
  • Set aside until use.
  • tartar
  • Take about 60gr of langoustine meat and cut it very finely. At the end I run my knife through it again so that it is really nice.
  • Mix with the sliced zest of salted lemon, soy sauce, (smoked) olive oil, a few drops of sesame oil and season with salt and pepper.
  • Set aside until use.
  • Norway lobster tails
  • Fry the pancetta in a dry frying pan. You will see that you are left with some liquid fat and nice, crispy cubes of pancetta.
  • Strain the fat and pour it back into the pan. Drain the bacon bits on kitchen paper.
  • Fry the langoustine tails for 1 minute per side, then remove from the heat.
  • layout
  • Place a cooking ring or plug on the right side of the plate and spoon half of the tartare into it. Press firmly and then remove the cooking ring or plug.
  • Place the langoustine tails on this in a playful way.
  • Divide some fried cubes of pancetta over the langoustines.
  • Place a teaspoon of herring roe between the tails, on the tartare.
  • Finish with some cress (I used nasturtiums and shiso cress)
  • Add some bisque.
  • Using a stick blender, froth up the extra creamy bisque a little, carefully scoop off the foam with a spoon and place it on the plate.
  • Enjoy your meal!

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