Langoustine thermidor

Method

1. Prepare the Langoustines, firstly by removing the head, which is easily done by hand, then peel away the shell to leave the meat. Retain the heads.

2. Make the sauce by adding the onion, bay leaves, cloves and milk to a saucepan. Bring to the boil, then simmer for a couple of minutes.

3. In another pan melt half the butter and flour and stir until you have a thick creamy paste. Pour on the sauce (infused milk from above) and stir until you have a double cream consistency.

4. In another ovenproof pan melt the remaining butter and add the garlic and cook gently. Add the langoustine heads to the pan, squeezing them into the saucepan as you do so to get the juice out. Cook for 2-3 minutes to flavour the butter and then discard the langoustine heads, leaving the juices behind in the pan.

5. Add the peeled langoustines to the saucepan and several turns of black pepper, and a small splash of brandy or whisky. Boil for a minute or two then pour over the white sauce. Stir in the mustard and cayenne and half of the tarragon. Warm through.

6. Sprinkle with breadcrumbs and parmesan and place under a hot grill until the top is crisp. Finish with the remaining tarragon and serve.