For the Langoustines

• 3 langoustine tails, removed from shells
• olive oil
• 2 tbsp butter
• juice of ½ lime

For the Carrots

• 2 medium-sized carrots, peeled & cut into various shapes & sizes
• 1 cups vegetable stock
• 2 tbsp butter

1. Coat medium saucepan with olive oil over medium heat
2. Add carrots, then cover with vegetable stock. Add 2 tbsp butter, and cook 7-8 minutes
3. In a separate saute pan, over medium-high heat, coat with olive oil
4. Add langoustines to sear, 1 minute on first side
5. Flip langoustines, cook 20 additional seconds on other side. Add 2 tbsp butter to pan and fresh lime juice to finish
6. Slice langoustines tails lengthwise. Plate with carrots and garnishes of choice

Optional Garnishes

Carrot Purée

• 1½ cups chopped carrots & peelings
• ¼ cup orange juice
• ⅔ cup water
• 1 tbsp butter
• ginger to taste
• salt to taste

Instructions

1. Peel or coarsely chop the carrots and poach in orange juice, water and ginger
2. When they are done, strain liquid and puree in a blender with butter and add salt to taste

Langoustine Foam

• 4 cups cream
• shells from 3 langoustine tails
• 2 onions
• 3 garlic cloves
• 1 small piece of red chili pepper
• 1 medium sized sweet potato
• ½ cups mushrooms
• 2‐3 tbsp tomato purée
• 8 cups nage (fish or seafood stock)
• olive oil
• ½ tbsp curry powder
• ½ tsp cumin
• salt & pepper to taste
• fresh coriander

Instructions

1. Cut sweet potatoes in small pieces
2. Cut onion, langoustine shells, garlic, mushrooms and chili pepper and pan fry in the oil. Then add spices to the pan
3. Put nage and tomato puree in the pan; let boil down until potatoes are good
4. Strain through a fine mesh sieve
5. Season with salt and pepper and whisk until foamy