langoustine oil

Place a large heavy bottom pan on to the induction stove, set to a medium / high heat.
Once the pan is hot add 100g of vegetable oil followed by the 400g of crushed lango shells.
Roast the lango shells until evenly caramelised making sure to regularly scrape the bottom of the pan to stop the shells from catching.
Once toasted remove the pan from the heat. Transfer the roasted lango shells into gastro tray.
Repeat this process 5 times so that all of the lobster shells have been roasted.
Place the remaining 3000g of vegetable oil into the pan used to roast the lobster shells, and heat to 60°c.
Once the oil has reached 60°c remove from the heat.
Add the roasted shells and the toasted / ground spices. Mix well to fully disperse and set a side and allow to cool.
Place the infused oil into the blast chiller to fully cool.
Place into the fridge and leave to infuse for 48 hours.
After 48 hours remove the infused oil from the fridge and strain through a layer of double muslin. 23. Bag the oil into 100g bags.
Seal on program 1.
Place into the fridge until required.

langoustine cream

Smash the langoustine claws and heads into a pulp (Hobart mixer with paddle works well).
Sweat the shallots with a small amount of sunflower oil in a large pan until soft but without colour. Remove the shallots from the pan and reserve.
In the same pan heat a generous amount of oil until just smoking then roast the smashed claws in batches over high heat and sauté until lightly coloured.
Add all the sautéed claws, heads and shallots back into the pan then deglaze with the white wine, bring to a simmer and reduce by half.
While the wine is reducing take a second smaller pan and gently sweat the carrots, celery and shallots in a small amount of oil until soft, reserve.
Once the wine has reduced, add the double cream and semi-skimmed milk and gently bring to a simmer then continue on low simmer for 10min.
Add the cooked carrots, celery and shallots to the pan and simmer for another 5min.
Remove the pan from the heat then add the coriander seeds and white pepper corns and transfer the whole mix to a large container and start to chill.
Once the cream is no longer hot and all the chopped herbs then chill completely and leave to infuse overnight.
Remove the container from the fridge and heat the mix slightly so that it can be passed through a fine chinois.
Finish just before using with tabasco and lemon juice.

acid emulsion

Cut the butter into 1cm cubes.
Place water into a small pan and bring to the boil.
Add the butter and blend with a hand blender until fully emulsified.
Once all of the butter is fully melted and emulsified and the vinegar and salt.
The emulsion is ready to use.

pici dough

Add the flour and semolina into a mixer.
Slowly add the salt and water.
Add the olive oil and knead it until the dough is smooth and elastic.
Make sure it does not tear apart.
Rest for 1-2 hour.
Roll the dough and cut it in 16 cm pieces.