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.