Home Recipes Blackened Jumbo Langoustines, Bleu Cheese Grits and Candied Walnuts in a Paulaner Salvator Double Bock Beer Glaze

Blackened Jumbo Langoustines, Bleu Cheese Grits and Candied Walnuts in a Paulaner Salvator Double Bock Beer Glaze

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Jerry Hise, chef at Denver’s The Pig & The Sprout, serves up spicy langoustines with Paulaner Salvator. β€œThe bock is rich and smooth and well-balanced with a touch of spice and a natural sweetness that really help tie all the flavors together,” he says.

Makes: 4

  • Blackened Jumbo Langoustines:
  • 4 jumbo langoustines
  • 2 ounces clarified butter
  • blackening spice
  • ---
  • Candied Walnuts:
  • 11⁄4 cup black walnuts
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • ---
  • Bleu Cheese Grits:
  • 11⁄2 cups shrimp or lobster stock
  • 1⁄2 cup unbleached white grits
  • 1⁄4 cup diced onion
  • 1⁄4 cup unsalted butter
  • 2 tablespoons Haystack Mountain Dairy bleu cheese
  • salt and pepper to taste
  • ---
  • Paulaner Salvator Double Bock Beer Glaze:
  • 1 bottle of Paulaner Double Bock
  • 2 tablespoons corn starch
  • 1 tablespoon water
  • 1 teaspoon brown sugar


Blackened Jumbo Langoustines:

• In a medium cast-iron skillet, heat clarified butter.

• Slice langoustine tails to expose the meat, clean and rub with blackening spice.

• Cook over medium-high heat for 2 minutes on each side until cooked through. Remove the heads and set them aside.

Candied Walnuts:

• Heat walnuts and sugar until it is melted, approximately 2 to 3 minutes. Toss evenly to coat, remove from heat and add honey.

• Toss again until evenly coated, then spread out on parchment paper to cool and harden, about 15 to 20 minutes.

Bleu Cheese Grits:

• In a saucepan, sauté onions until translucent and butter is melted. Add grits and sauté another minute or so.

• Add stock and bring to a soft boil. Stir occasionally and reduce heat to a light simmer.

• Let cook for 20 minutes or until grits are tender, and fold in bleu cheese. Season with salt and pepper to taste.

Paulaner Double Bock Beer Glaze:

• Pour the beer into a saucepan and bring to a soft boil.

• Let simmer, then add brown sugar and slurry (water and corn starch, well-blended).

• Let cook until mixture thickens and starch flavor disappears.

To serve:

• Plate the bleu cheese grits topped with blackened langoustines, candied walnuts and beer glaze.


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