Langoustines

1. 1

   Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen).

2. 2

   Devein and season lightly with salt and pepper.

3. 3

   In a deep saute pan, heat 1 tablespoon of olive oil over medium high heat.

4. 4

   When it simmers, place the langoustines on their sides so that they curl up in the pan.

5. 5

   As soon as one side is caramelized, about 1/2 minute, gently turn; add butter and bay leaf.

6. 6

   Baste continuously for 2 minutes.

7. 7

   They should still be a little translucent at the center.

8. 8

   Remove from the pan and drain.

9. 9

   Sprinkle with olive oil.

10. 10

    (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.)

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.