Chef Guillo's Luxurious Langoustine Stew with Poached Eggs

• 30 langoustine tails
• 80 g smoked bacon, cut into thin lardons
• 6 eggs
• 8 cl olive oil
• 200 g civet sauce
• 200 g shellfish sauce
• 3 cl cognac
• Salt and freshly ground pepper
• A few branches of chervil

• Preparation time: 35 minutes
• Cooking time: 6 minutes

Difficulty: Medium

1. Heat 5 cl of olive oil in a pan and cook the langoustine tails for 3 minutes total, seasoning with salt and pepper to taste.
2. Poach the eggs to perfection.
3. In the remaining 3 cl of olive oil, blanch and brown the bacon lardons. Drain them, then stir into the combined civet and shellfish sauces. Add cognac and adjust seasoning as needed.
4. In 6 individual cassolettes or ramekins, place a poached egg in the center, coated with shellfish sauce. Arrange the langoustines around it in a star pattern and top with civet sauce.
5. Garnish with fresh chervil branches.

Expert Tips from Chef Guillo: If shellfish sauce is unavailable, use whole langoustines simmered with an aromatic garnish and a touch of lobster bisque. For civet sauce, prepare a game stock with venison bones, red wine, and aromatics. These specialty sauces are now widely available at fine food stores.

Photo Source: Master Chef Recipes

Recipe: Chef Guillo

Hubert's Recipe