Olive Oil Langoustine
By Chef Arnaud Lallement
- Shell the Prawns, refrigerate.
- Puree of Black Olives:
Mix the olives with balsamic vinegar, add the olive oil and water and pass the mixture through a sieve.
Finishing and Presentation:
- Place the puree of olives in the bottom of the plate neatly with a brush.
- Finish with lobster and a few drops of olive oil.
- Serve with balsamic vinaigrette in a saucer.
- 4 servings
Ingredients:4 Pieces of Prawns 2/4
40 Grams Pitted Black Olives
20 Grams of Balsamic Vinegar
10 Grams Olive Oil
10 Grams of Water