Norway lobster on tomato concassé with zucchini

Ingredients for 4 servings:

• 12 Norway lobster(s) , alternatively king prawns, raw
• 1 zucchini, preferably long
• ½ bunch thyme, leaves only
• 100 ml tomato concassée, cooked with the shells of the langoustines, see my recipe in the database as well as the instructions
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Norway lobsters, also called langostinos or scampi, are not shrimp and unfortunately not easy to come by. If in doubt, use large, undercooked shrimp. In any case, remove the shells and possibly the intestines. Lightly fry the shells in 1 tablespoon of oil and then continue according to the tomato concassé recipe. Simmer the shells in the tomatoes to retain their flavor. Then puree the mixture and set aside. Cut 12 long, thin strips of zucchini lengthwise. I use a vegetable peeler for this. Lightly salt the langoustine tails and carefully wrap a zucchini strip around each one, securing it with a toothpick. Be careful not to break the zucchini strips. Cut the rest of the zucchini brunoise, i.e. into 0.5 cm cubes, and fry in 1 tablespoon of oil for 2-3 minutes. Add the thyme leaves and season with salt and pepper. At the same time, cook the langoustine tails in 1 tablespoon of oil for 2 minutes on each side and season with pepper. Remove the toothpicks. Spread 3-4 tablespoons of tomato concassé on each plate, arrange 3 langoustines on top in a star shape, and scatter the zucchini cubes over the top.