Ingredients

Steps

• Boil langoustines in salted water for one minute, then drain and extract tail meat.
• Reduce chicken stock by half over high heat, add cream, and reduce by half again.
• Whisk in two-thirds of the butter, lemon juice, salt, and pepper to finish the sauce.
• Fry langoustine meat in the remaining butter for three minutes until golden and heated through.
• Toss lettuce, salad leaves, and herbs with a dressing of olive oil and red wine vinegar.
• Plate the salad, arrange langoustines alongside, and drizzle with the warm cream sauce.