Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 5 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

COURT BOUILLON:
HAZELNUT-HERB OIL:

Directions

Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.

Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.

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