I have Icelandic langoustines for lunch on Christmas day.
We always used to have Icelandic langoustines as a starter on Christmas Eve when I was growing up and it has become a tradition that I and my siblings have kept in our adulthood. This however no longer fits with my meal plan so I’ve had to make some new customs for my family. I now have the langoustines for lunch on Christmas day and actually I enjoy it so much more because now I have a full meal of these tiny lobsters rather than just a starter.
Preparations:
Cut into the shell of the langoustines with scissors and peel out the gut from each langoustine. Place them on an oven proof dish that has been coated with butter. Season with Hedrbamare salt, parsley and crushed garlic and drizzle a bit of melted garlic butter on top.
The langoustines are baked in the oven on 190°C for 7-10 minutes.
Garlic sauce:
- 40 g Greek yogurt
- 15 g butter
- Parsley
- Garlic 1 clove or as much as you like
Melt the butter in a sause pan and add the crushed garlic and parsley to the butter. When the butter is melted transfer it to a little bowl and mix in the Greek yogurt. It might be worth waiting until the butter has cooled a little bit so that the yogurt will not separate.
Lunch 25/12/15: Icelandic Langoustines (110 g), wheat germ bread (50 g), Greek yogurt (40 g) with garlic butter (15 g).
Hádegismatur 26/12/15 – humarhalar (100 g), grísk jógúrt (20 g), smjör (15 g), hveitikímbrauð (40 g).
