Showing posts with label lobster. Show all posts
Showing posts with label lobster. Show all posts

Langouste. Lobster Tails and the Tails’ Owner, the Rock Lobster, Spiny Lobster or Crawfish. Langouste on French menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 



 
Langouste – Rock lobster
  
The langouste, the rock lobster.
  
The langouste may be on English language menus as a lobster tail, a spiny lobster, rock lobster or occasionally crawfish. On French language menus, the names langouste, langouste Bretonne or langouste royale may be used.  The last two French names indicate a rock lobster caught off the coast of Bretagne, Brittany. When the lobster tail’s provenance is Brittany, the chef will be sure to make it known, and that will, of course, affect the diner’s wallet.  For seafood and fish, Brittany is considered the best source in France. From Brittany also come the famous Belon oysterstwo-clawed lobstersmussels, monkfish and the best that the sea offers on France’s Atlantic coast.
  
  
The rock lobster is delicious, and the meat, which is nearly all in the tail, is just a little tougher than that of the much more expensive two clawed lobster. Most of the rock lobsters caught off the coast of France weigh less than one kilo. Rock lobsters have no useable claws, and in small sizes, there is rarely any meat in their legs or feelers, at least on the smaller sizes.  The rock lobster is no relation to the two-clawed lobster, at least in the last 100-million-years or so; however, it is often prepared with dishes initially created for it. The two clawed lobster, in French, is called the homard or homard bleu.
   
     
A rock lobster and a two-clawed lobster.
The langouste, the rock lobster, is on the left.
www.flickr.com/photos/biodivlibrary/6311734473/

Lobster tails on French menus:
   
Bisque de Langouste – A bisque made with the tail of the rock lobster.
    
A lobster tail bisque.
www.flickr.com/photos/promoterest/8014600869/
           
La Demi-Langouste en Salade, Huile de Truffes – Half a rock lobster, served with a salad flavored with truffle oil. I have seen this menu item served in the half-shell of the rock lobster with the salad decoratively overflowing onto the plate. Since all the meat of the langouste is in the tail; the shell is just decoration.  
   
 
Lobster Newburg.
www.flickr.com/photos/stuart_spivack/6161063979/
      
Langouste Bretonne: Prix Selon Arrivage  A rock lobster from Bretagne, Brittany with the price depending on the season.  With this menu listing, you will need to ask both how the lobster will be cooked and the price!  Menus may indicate prices by weight; however, the price may still not be clear. The price may be per 100 grams, or it may be per piece or by half a lobster tail? Ask for a clear pricing format. I am never happy when prices are unclear. Caveat emptor!
  
The Britains of Britanny
   
The inhabitants of Britanny are Bretons, Bretonnes in French. The Bretons were Celts from Britain and beginning two-thousand years ago they came to France to escape the invaders of their home island. The first invaders were the Romans, and after they left came Germans tribes called Angles and  Saxons.  (BTW from the Angles and Saxons comes the word Anglo-Saxon).  Closely following the Germanic tribes came the Danes and Vikings invasions. Whenever a group of Britons had had enough and arrived in their new home, they found previous immigrant groups who spoke their language and followed the same gods.


The present-day Bretons celebrate the Celtic Druid past, and there are many celebrations on the 21 June, the date of the Summer Solstice, the longest day of the year. Among the festivities are re-enactments of Druid rituals and on sale are plenty of modern versions of the Druids’ ancient mead called Chouchen . Chouchen is made with honey, yeast, and water and usually has an alcohol content of up to 14%; it is available all year round with fruit flavors as local additions.  You may read about those Druids who still promote their beliefs on their English language website:  http://www.druidry.org/
         
Langouste Royale Grillée Sauce Corail -  A grilled rock lobster from Brittany served with a sauce made from its roe, its corail.
  
Langouste Sautée au Gingembre et Ciboulette – A rock lobster lightly fried in ginger and chives. When a whole or half a rock lobster is on your menu and not just the tail, it may well be local. Langouste imports are typically the tails alone.
    
     
Langouste à la Américaine  - A rock lobster prepared in the American manner. The same dish may be called Langouste à l'Armoricaine, rock lobster in the manner of Brittany. These two dishes are attempts to recreate the recipe originally made with the two clawed lobster. The confusion is in the nameFor the story behind this dish and what is probably the correct name click here.  
 
Langouste à la Mayonnaise – A lobster tail served cold with fresh mayonnaise; definitely one of the best ways to enjoy cold lobster. Delicious!  Very few of the smallest French restaurants will serve mayonnaise from a jar; they would be run out of town.  Only fast-food restaurants, in France, can get away with industrially made mayonnaise.
               
Rock lobster
Natural history of Victoria. Dec.11-15
Melbourne,J.Ferres, government printer;1885-90.
   
Les Raviolis de Langouste et Petits Légumes sur Lit de Beurre Blanc aux Crevettes Grises. – Ravioli stuffed with rock lobster meat served with young vegetables in a beurre blanc sauce and accompanied by the small, but very tasty, sand shrimps.
     
Médaillon de Langouste à la Nage – Médaillon is a round or oval cut and … à la nage means swimming. So this will be a round or oval cut from the thicker part of the lobster’s tail cooked in the lobster’s own cooking juices.
     
Salade de Langouste Tiède – A salad served with warm pieces of rock lobster meat. In France, this will usually be a green salad made with three or four different salad greens. 
    
Queue de Langouste Grillée; Légumes -  Grilled lobster tail served with vegetables.
  
The langouste, the rock lobster, in the languages of France’s neighbors

(Catalan - llagoste), (Dutch - langoest), (German – langusten), (Italian -  aragosta) (Spanish – langosta, llangosta), (Latin - palinurus elephas).
  
N.B. Do not confuse: the langouste, the lobster tail with the langoustine, the much, much smaller Dublin Bay prawn, or Norwegian lobster.  In Italy and Germany, this is the genuine scampi.  The scampi usually seen on North American menus is a shrimp by any another name.
  
Langoustine – Dublin Bay Prawn
Norwegian lobster or the whole prawn.
www.flickr.com/photos/brostad/2269889658/   
      
The langoustino.
     
The langoustino will not be on any French menus. The langoustino is the squat lobster. The small squat lobster is sometimes seen on North American restaurant menus. It not a relative of either the langouste or the langoustine and most originate from fisheries in Central and South America.
  
      
The freshwater crayfish, an écrivisse in French, looks like a small two clawed lobster, which it is not. It is a freshwater crustacean and has had no connection with the langouste, the rock lobster or the homard the two clawed lobster for at least 200-million-years.  To add to the arguments, the rock lobster or spiny lobster may be called a crawfish; while a freshwater crayfish may be called a crawdad! Confusion happens!

    
Freshwater crayfish ready to serve.
In the wild crayfish colors vary from red to black,
and like other crustaceans, they mostly turn red when cooked.
www.flickr.com/photos/feenart/7343886390/

  
--------------------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2013, 2014, 2019
 
--------------------------------

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Bisques and Seafood Bisques on French Menus


from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

  
A crab bisque.
www.flickr.com/photos/gpeters/3110265844/

Bisques began as rich fish soups, changing with the years to pureed shellfish soups that may include white wine, fresh cream, or crème fraîche; however, if the fish's texture is right, a fish bisque may still be on the menu. Shellfish bisques can be distinguished by their texture and then vegetable bisques and bisque sauces with the right textures were added to many menus.

A few of the bisques that may be on your menu:

Bisque de Crevettes – A shrimp bisque.

Bisque d'Écrevisses – A crayfish bisque.  

Bisque de Homard - A lobster bisque.

Bisque de Tomate de Vigne Grillée – A tomato bisque made with grilled vine tomatoes, only partly pureed so that a bisque texture remains. 

Shrimp bisque
www.flickr.com/photos/21348045@N06/3784580564/
   
Bisque de Rascasse et sa Rouille - A bisque made with the scorpionfish (sea robin) fish: served with a spicy rouille sauce on the side. You add the rouille to your taste. The rascasse is one of France’s tastiest and firm-fleshed fish caught in the Meditteranean and also an essential part of a real Bouillabaisse Unlike a real scorpion fish, it has no stinger in its tail, rather it has poisonous spines; fishermen and women pick them out of the net wearing gloves. 
   

Red Scorpion fish.
   
Bisque de Tomate de Vigne Grillée – Grilled vine tomatoes partly very roughly pureed, flavored with herbs and made into a bisque with added white wine and crème fraiche.
    
Chefs know they need to create interest for new dishes, especially dishes that use ingredients prepared differently,  Here are grilled vine tomatoes presented in a manner rarely seen in bisques.  The chef has inferred a connection to the texture of a seafood bisque and that will have French diners thinking,  wondering and then, probably try it.
    
A Tomato bisque.
www.flickr.com/photos/dongkwan/921915567/
  
At this point, I should emphasize how educated French diners are.  They begin learning to appreciate food at an early age. In State-run schools, there is a three-course meal every day, accompanied only by water. The meal must take a minimum of thirty minutes and the children know what they are eating.
  
www.flickr.com/photos/joyosity/9686979521/
  
Bisque d'étrilles - A bisque made with the crabe étrille also called the crabe batailler.
This is a small but tasty crab, the velvet swimming crab. While they are one of those tastiest crabs they are considered too small to be served on their own as they are rarely more than 7 cms (3") across and 50% of that is the shell. Nevertheless, unnamed on most menus,  the velvet swimming crab is used to add flavor to crab soups and or fish soups. In this menu listing these tasty, small, crabs are honored by being offered in a soup where they play the leading role.   (The most popular crab in France is the larger edible crabe tourteau, the edible brown crab).




The crabe etrille – the velvet swimming crab.
Photograph courtesy of cd100
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Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2014, 2018

For information on the unpublished book behind this blog contact Bryan Newman
at
behindtheFrenchmenu@gmail.com


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