1. Shell the langoustines and put the meat aside. 2. Crack shells. 3. In a large pot heat the oil and fry the shells over high heat for a few minutes. 4. Stir in onion and curry powder and cook for a few more minutes. 5. Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil. 6. Stir in vegetables and simmer for 10-15 minutes. 7. Stir in cream and bring to a boil. Remove from heat. 8. Stir in langoustine meat and let stand for a few minutes. 9. Season to taste with salt, pepper and Tabasco. ---------------------------------------------------------------------------
Nutrition
Ingredients
