Langoustines

From the rear
Originally uploaded by rustumlongpig

These beauties were the basis of a kind of update on the old fave Lobster thermidor--Sort of turned upside down and jazzed a bit with the oils and fruits--Would have got burned at the stake for that when I worked at the 'Wild Boar'

The tails were flambeed in brandy and napped with double cream and a little dijon mustard but instead of serving it gratinee I substituted a parmesan crisp, Garnished with tomato tartare and basill e.v. olive oil , A bed of puy lentils and mango segments complete.