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Langoustine with Rosemary and Goat's Cheese Sauce RECIPE

Hub-UK was originally started as a place to publish my favourite recipes and those I had either created or modified to my own taste. The sheer volume of recipes I have received since those early days (site started in May 2000) has meant that I have had very little time to write down my own modest efforts - at least here is one for you to try.

My guiding principal when creating food is to try and keep it simple but at the same time creating food which makes you want to ask for more.

Sauces for Fish & Shellfish by Michel RouxI put this recipe together, as a starter, after reading through one of Michel Roux's books, Sauces for Fish & Shellfish. If you would like to purchase a copy <click here>

if you have any questions about it feel free to email me <click here>


20 raw Langoustines (if you can't get them then use Tiger Prawns of same size)
200 ml milk
5 sprigs Rosemary (4" to 5" long)
200 g fresh goat's cheese (at room temperature)
salt and freshly ground pepper


  • Remove rosemary needles and place in small pan with the milk.
  • Bring to the boil and then leave stand until cold (best left to stand for two or three hours) to allow rosemary to infuse the milk.
  • Place goat's cheese in a mixing bowl and soften using a wooden spoon or spatula.
  • Gradually add the infused milk, mixing to a smooth sauce consistency. (You may not need to use all of the milk)
  • Place sauce in small ramekins or similar.
  • Grill (broil) the Langoustine under a medium heat for about two minutes either side (until they turn pink).
  • Serve in their shells with a ramekin of sauce on each plate.

Serves 4