Spicy Langoustine Broth Bouillon De Langoustine Epice Food

POACHING LIQUID FOR LOBSTER (COURT BOUILLON)

Steps:

• Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
• Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
• Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS

Steps:

• Two hours before serving, prepare candied tomatoes.
• Preheat oven to 200 degrees F.
• Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
• Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
• Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
• Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
• On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.