Wraps with langoustines, grapefruit, avocado and spicy whisky dressing
Wraps can be stuffed with almost anything and are ready in no time. They are the perfect quick lunch or light bite on-the-go. I sometimes fill them with delicious langoustines and avocado and top them with a spicy, Scotch whisky dressing.
Langoustines: where, when and how to catch them
Where
Langoustines can be found in different places around the world. Most live in the eastern Atlantic, but they are also found in the Mediterranean and even around New Zealand and Australia. About 50% of the langoustines on the market are caught along the west coast of Scotland. They are therefore also called Scottish shrimp, but we know them better by the name Norway lobster.
When
Langoustines are available year-round. In the month of May, they shed their shell. Then they are limp and have less flavor.
How
There are two ways to catch langoustines. In Scottish waters the method mostly used is bottom trawling. The catch is bigger and faster, but other animals are also caught in the nets. Moreover, the langoustines sometimes die before they are hoisted on board. The other way to catch langoustines is with traps, like for catching lobsters. In Scotland, these traps are called creels. In this case, the langoustines are still alive when lifted from the sea, but the volume of the catch is smaller. Therefore, they are also more expensive than langoustines caught with trawls.
Buying langoustines: a few things to keep in mind
Live langoustines have the best flavor and are usually slightly larger, but the chances of finding them at your fishmonger are slim unless you live near the coast. However, you can still find a good langoustine that is no longer alive. Look at the eyes and shell. These should not be dull or sticky. Neither should the langoustines smell like ammonia. You can use frozen langoustines but make sure they are not precooked. Pre-cooked langoustines often have a dry and floury texture with no taste at all. Always thaw frozen langoustines in the refrigerator before preparing them.
Cooking langoustines
Fishermen used to boil the crustaceans they caught on board in seawater. There was a saying that the saltier the water the sweeter the crustacean. So don't make it harder on yourself than necessary. Put a large saucepan of water on the stove and add a few tablespoons of salt. Bring the water to a boil, tip in the langoustines and cook over low heat for 3 to 4 minutes, depending on the size of the langoustines. Done! The langoustines now have a deeper pink color. To check for doneness, remove one from the water and break off the tail. The langoustine meat should have a solid white color.
Peeling langoustines
You can remove the sweet meat from the shell in a few steps. First, separate the head from the tail and break off the 2 claws. Pull out the pincer, crack the claw with lobster scissors and pick out the juicy meat. When the claws are large enough, it really pays to empty them. For peeling the tail, you proceed a bit like with grey shrimp. Gently wiggle the tail between your fingers from side to side. This way you break the shell in the middle. First remove the wider half by sliding the shell off and then remove the thinner tail part from the shell.
Do not throw away the shells and heads but use them to make a bisque.
Recipe: wrap with langoustines, grapefruit, avocado and spicy whisky dressing
Ingrediënts for 2 wraps:
- 10 raw langoustines
- ½ pink grapefruit
- ½ avocado
- A few leaves of crisp lettuce
- 10 slices of cucumber
- ¼ red onion
- 1 tablespoon chopped chives
- 2 large or 4 small wraps
For the Scotch whisky sauce:
- 5 tablespoons of mayonnaise
- 1 tablespoon of ketchup
- ¼ teaspoon Worcestershire sauce
- 1 pinch of cayenne pepper
- 2 teaspoons Scotch whisky (optional)
- Pepper and salt to taste
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Cook the langoustines until tender and remove the meat from the shells.
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Cut the grapefruit à vif, that is, into segments without the zest and skins. Peel and pit the avocado and cut it into long strips. Slice the red onion into very thin slices with a mandolin.
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In a small mixing bowl, stir together all the ingredients for the whisky sauce.
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Now fill the wraps. Lay them flat on your work surface and place a few leaves of lettuce in the center. Add pieces of grapefruit, avocado and cucumber. Now place the langoustines on top and drizzle as much sauce over them as you like. Top with red onion and chives. Give it another turn of the pepper mill and roll up the wrap. Cut the wrap into 2 equal halves or into smaller rolls. Stick them with a small skewer and your wrap is ready.
![Studio Wraps Langoustines DUO 2]()
