Langoustines

Directions

1. 1
   Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen).
2. 2
   Devein and season lightly with salt and pepper.
3. 3
   In a deep saute pan, heat 1 tablespoon of olive oil over medium high heat.
4. 4
   When it simmers, place the langoustines on their sides so that they curl up in the pan.
5. 5
   As soon as one side is caramelized, about 1/2 minute, gently turn; add butter and bay leaf.
6. 6
   Baste continuously for 2 minutes.
7. 7
   They should still be a little translucent at the center.
8. 8
   Remove from the pan and drain.
9. 9
   Sprinkle with olive oil.
10. 10
    (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.)
11. 11
    Serve.