Discover the Elegant Flavors of Langoustines with Bacon.
Take your culinary skills to new heights with Langoustines with Bacon, a luxurious French dish that perfectly balances sweet and savory flavors. This recipe highlights tender langoustines paired with a rich bacon stuffing, gently steamed to perfection and finished with a creamy white butter sauce.
The addition of pink peppercorns and fresh coriander adds a delightful aromatic touch, making this dish a feast for both the palate and the eyes.
Ideal for celebratory dinners or gourmet entertaining, this recipe showcases the sophistication of French cooking with minimal effort.
The langoustines’ natural sweetness harmonizes beautifully with the smoky, savory notes of bacon, creating a flavor profile that’s as memorable as it is delicious.
Serve Langoustines with Bacon as an appetizer or light main course, paired with a crisp Sauvignon Blanc or a delicate Chardonnay to complement its flavors.
Impress your guests and elevate your dining experience with this stunning dish, a true testament to the art of French cuisine.
⦁ Main Ingredients:
⦁ 16 langoustines, 12 peeled but tails intact, 4 fully peeled
⦁ 6.3 oz smoked bacon lardons
⦁ 5 sprigs fresh coriander
⦁ Seasoning and Garnish:
⦁ 10 pink peppercorns
⦁ 2 packets white butter sauce
⦁ Salt and pepper to taste
1. Prepare the Langoustines: Peel 12 langoustines, leaving the tails intact, and fully peel the remaining 4. Gently flatten the partially peeled langoustines with the flat side of a knife.
2. Make the Stuffing: In a blender, combine the fully peeled langoustines, lardons, fresh coriander, and pink peppercorns. Blend into a smooth paste. Season with salt and pepper.
3. Stuff the Langoustines: Spread the stuffing mixture over the flattened langoustines. Steam them for 4 minutes until cooked through.
4. Prepare the Sauce: Heat the white butter sauce in a bain-marie (a small pan placed over a larger pan of simmering water) until warm.
5. Serve: Arrange the stuffed langoustines on a plate and drizzle with the warm white butter sauce. Garnish with coriander leaves and serve immediately.
🛒 Choosing Ingredients
✔ Langoustines – Fresh (or high-quality frozen), whole or tails only; sweet, delicate flavor
✔ Lardons – Small cubes of smoky bacon or pancetta for rich, salty contrast
✔ Aromatics – Shallots, garlic, and parsley for depth and freshness
✔ Butter & Olive Oil – For sautéing; butter adds richness, oil prevents burning
✔ White Wine (Optional) – A splash for deglazing and brightening the sauce
✔ Lemon – A squeeze at the end enhances balance and flavor lift
👩🍳 Preparation
✔ Clean Langoustines – If whole, remove heads and devein tails; rinse and pat dry
✔ Precook Lardons – Sauté lardons until crispy, then remove and reserve
✔ Layer the Flavor – Sauté shallots and garlic in bacon fat before adding langoustines
✔ Quick Cook – Langoustines only need 2–3 mins per side; overcooking ruins their tenderness
✔ Deglaze the Pan – A splash of white wine lifts flavor from the browned bits
🔥 Cooking Techniques
✔ Skillet Sear – Medium-high heat in a wide pan for even cooking
✔ Butter Baste – Add butter toward the end and spoon over langoustines for richness
✔ Finish with Lemon – Just a squeeze at the end keeps the dish from feeling too heavy
✔ Optional Grill Finish – Flash under the broiler for a lightly charred edge
🍳 Balancing Flavors
✔ Crisp vs. Tender – The contrast between crunchy lardons and soft langoustine is key
✔ Add Freshness – Finish with chopped parsley or chives for herbal lift
✔ Spice It Up – A pinch of chili flakes or cayenne for subtle heat
✔ Creamy Sauce Option – Deglaze with cream + wine for a velvety bacon-infused sauce
📦 Storage
✔ Best Fresh – Langoustines are delicate and best served right after cooking
✔ Short-Term Fridge – Store leftovers in an airtight container for up to 1 day
✔ Reheat Gently – Warm in a pan over low heat with a bit of butter to avoid rubbery texture
🍽 Serving
✔ Serve Simply – Over crusty bread, mashed potatoes, or buttered noodles
✔ Elegant Starter – Plate individually with microgreens and bacon crumbles
✔ Tapas Style – Serve on skewers with lemon wedges for small bites
✔ Wine Pairing – Dry white like Sauvignon Blanc or Champagne cuts through the richness beautifully