Ingredients

• 24 langoustines
• 250ml/9fl oz chicken stock
• 200ml/7fl oz double cream
• 110g/4oz butter
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 2 heads Little Gem lettuce
• leaves separated
• 110g/4oz assorted salad leaves
• 4 tbsp chopped fresh mixed herbs (chives
• chervil
• flatleaf parsley)
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil

Directions

• Bring a large pan of salted water to the boil
• then add the langoustines and cook for one minute. Drain the langoustines and set aside to cool slightly before removing the tail meat. (Reserve the shells for another recipe
• such as for making stock.)
• Place the chicken stock into a pan and bring to the boil. Cook for 6-8 minutes over a high heat
• or until the stock has reduced in volume by half. Stir in the cream and cook for a further 6-8 minutes
• or until the liquid has reduced in volume by half again.
• Stir in two-thirds of the butter a little at a time
• until the butter is incorporated into the sauce
• then whisk in the lemon juice and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Melt the remaining butter in a frying pan until foaming
• then add the langoustine tail meat and fry for 2-3 minutes
• or until golden-brown and heated all the way through. Remove from the heat and set aside.
• In a large bowl
• mix together the Little Gem lettuce leaves
• salad leaves and herbs. Whisk the red wine vinegar and olive oil together in a bowl until well combined
• then drizzle over the salad and herbs and lightly mix to coat evenly.
• To serve
• divide the salad among four serving plates
• then place the langoustines alongside and drizzle over the sauce.