Roasted royal langoustines, crisp marinated vegetables

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Credit: Valéry Guedes

Cooking is a long, ongoing apprenticeship. I was not born a Mediterranean; however, I’ve become one. My introduction to Provençal cuisine began with Roger Vergé at the Moulin de Mougins in 1977. Three years later I continued to learn and appreciate it at l’Amandier. Finally, I found myself at the Hotel Juana’s restaurant, La Terrasse, in Juan-les-Pins. It was there that I first served these large roasted langoustines.

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Instructions

Step 1: Prepare and cook the langoustines

Separate the langoustine heads from the tails.

Shell the tails, leaving the last two rings and the tail fan.

Even out the tail fans using scissors.

Insert a wooden skewer through the length of the each tail.

Heat the olive oil in a sauté pan, and sear only the back of the langoustine tails for 4 to 5 minutes. Add a little butter at the end of cooking; baste the tails evenly.

Place the tails on a rack, underside up.

Cool at room temperature.

The langoustine heads and claws could be used to make a soup or bouillon.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

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