Langoustine Mimosa

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In case you don’t know, a Langoustine is what it would look like if a shrimp and a lobster had a baby. This dish was my first time, and a pretty tasty introduction it was. Eating this dish felt like a new direction for the cook book but at the same time, exactly what you would expect. Playing greatly on the juxtaposition of the garlic butter crust versus the crisp white wine it was paired with made this a decadent and rewarding dish. Certainly what I think of as ‘haute cuisine,’ at least for the 1960s. Great dish.

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