Prep 30 mins
Cook 10 mins
"Langostinos Al Champan" is a classic specialty of Club 31 in Madrid.
- 20 large raw shrimp (in the shell) or 4 -5 rock lobster tail
- 375 ml champagne or 375 ml dry white wine
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper
- 4 egg yolks
- 1 teaspoon cornstarch
- 4 tablespoons butter
- 1 cup light cream
- 1 teaspoon paprika
- Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
- Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
- Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.
This was easy to put together, but lacking just a little bit in flavor, for our tastes. We like stronger flavors, so I added more paprika and some white pepper and a pinch of onion powder. I very much liked the consistency of the sauce. Thanks for posting.
This is exceptional! Simple ingredients that combine to make an exceptional meal. Easy and fast. This may also be great with any just about any fish. I did it for REVIEW MY RECIPE SEPT-OCT 2013 THANK YOU Grpa