Langoustine flambéed with cognac

Method

1. For the almond garlic butter: place all the ingredients in a food processor and blend until smooth. Scoop the mixture into a piping bag and set aside.

2. For the sauce: in a pan, bring the langoustine bisque, cream, and a dash of cognac to the boil, then turn down the heat and simmer for 30-40 minutes until thickened slightly. Melt in the butter and add the mustard, stirring well. Season to taste with salt and pepper, then remove from the heat and set aside.

3. For the langoustines: preheat the grill to high.

4. Cut the langoustines in half lengthways, remove the head sac, then season with salt and pepper.

5. Drizzle olive oil in a large pan and place the langoustines cut-side up. Pipe the almond butter over the langoustines and cook over the heat for 1 minute. Transfer the pan to the grill and cook for 2-3 minutes, until the langoustines are cooked through and the tops are golden brown and bubbling.

6. Meanwhile, bring the cognac to the boil in a small pan, then drizzle over the langoustines. Carefully set the langoustines alight and allow to flambé.

7. Finish the sauce by adding some fresh tarragon and blend in the food processor again. Strain the sauce through a chinoise or a fine sieve, then warm through over a medium heat.

8. Place the langoustines on serving plates, drizzle over the sauce and serve with crusty bread and seaweed butter.