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Move over, Lobster. Langoustine is here.

For the longest time lobster was considered an indulgence, right up there with caviar and truffles. When cooked correctly it is sweet, succulent, and like most things, is made better drenched in butter. But now a new sea bug is in town, so move over, Lobster. The langoustine is here. Langoustines are very common in Europe, found in many Greek dishes. But only of late has the langoustine found it’s way into many high-end restaurants in New York. Confused about…