Langoustines, pine emulsion, seaweed egg cake

  • Serves:
  • Cooks in:
  • Difficulty: Easy
Ingredients
Method

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. 
 
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