With wonderfully piquant horseradish and the subtle tastes of celery, this langoustines recipe by Adam Simmonds uses a purée of oysters for an additional taste of the sea. Take time to prepare the steps for this recipe throughout the day to avoid last minute panics

To prepare the celery, peel and wash the celery making sure that you remove all the strings. Cut into thin slices. Place into a vac-pac bag, add the celery essence and seal
For the horseradish foam, bring the cream and milk up to boil, remove from the stove, add the grated horseradish and allow to cool
Then pass through a sieve, taste and season. Place into ½ litre siphon, turn upside down and charge once
Bring a pan of water to the boil, then blanch the langoustines for five seconds. Refresh in iced water. Drain and remove the shells by pinching them from top to bottom then peel the shell away from the flesh. Place a frying pan onto the stove, add the oil and fry the langoustines without colour. Season and drain
For the oyster purée, place the oysters and parsley into a blender and whizz. Add the oil slowly to emulsify as for mayonnaise. If too thick add some oyster juice. Taste and season with lemon juice. Place into a piping bag
To serve, dot the oyster purée and celery purée on the plate. Add the slices of oyster and the langoustines. Slices of celery are then placed on and around the langoustine. Emit the foam from the siphon in neat droplets onto the plate. Garnish with micro celery leaves
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Wine Matching

Find out why we suggest matching this Langoustine recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine



  • 20 langoustines, head, tail and etralia pipe removed
  • 5ml of olive oil

Oyster purée


Celery gel

Celery slice

Horseradish foam

To plate


  1. Siphon bottle or cream whipper
  2. vac-pac bags
  3. Piping bag 1-2cm nozzle
  4. Charges
  5. Juicer
  6. Blender

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Beautiful langoustines are the star in this summer recipe by Adam Simmonds. Langoustines, oysters and celery match exceptionally in this tasty langoustine recipe.

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