Langoustine Broth

Date Added: Jun 13, 2012 Scandinavian Sauces
Back to Search

Prep Time

0 mins

Cook Time

60 mins

Ready In

60 mins



*to adjust serving size click on "serving box".


This is a great recipe for langoustine broth, you can use this broth as a base for sauce or soup. You can further reduce this broth, add a little bit of butter and use as a sauce for any fish. Then you can call it a reduction and all of your friends will think you are quite the chef!


  • 12 1/4  Ounce(s) Weight Langoustine shells
  • 1
  •  As Needed Water
  • 2
  • 2  Table Spoon(s) Tomato puree
  • 3


    1. Roast langoustine shells for 20 min at 220C (430F)
    2. Place in a pot and crush the shells.
    3. You know they are ready if they break easily.
    4. Add enough water to cover the shells.
    5. Add Tomato puree.
    6. Simmer for 20 min.
    7. Pass through a sieve.
    8. To intensify the flavor of the broth bring back to stove and reduce by half.
    9. You can use this broth as a base for sauce or soup.
    10. reduce this broth even further, add some butter and you have just made an intensly flavored reduction that will go great with any fish.





To add a comment you must have to login or sign up.