Langoustines, pine emulsion, seaweed egg cake

  • Serves:
  • Cooks in:
  • Difficulty: Easy

Season the langoustines with sea salt and milled black pepper.

If you have a grill, light the coals. 
Once the coals are hot place the langoustines on the rack with the shell side down for 2 mins.
Remove them from the grill.
Plate and serve with the pine nut emulsion on the side together with the seaweed cake. 
If cooking in a pan, drizzle olive oil and heat to medium-high. 
Add langoustines shell side down. 
?Cook for 2-3 minutes and then remove.
Plate and serve as above.