- 20 shelled langoustine* or scampi tails
- 200g Isigny Sainte-Mère AOC butter
- Eight slices of tomato in oil, drained
- 16 baby white onions, chopped very finely
- A mixed bunch of fresh herbs, including tarragon, chervil and chives
- Table salt, freshly ground pepper
- A little ground coriander seed
- Four generously cut sheets of cooking foil or greaseproof paper
In the middle of each sheet of foil or paper, pile up chopped onion and tomato slices, before adding the langoustines. Season with salt, pepper and powdered coriander seed. Place a 50g slice of butter over each pile and top with a sprinkling of fresh herbs, before sealing each parcel as firmly as possible. Put them in a hot pre-heated oven at 200 degrees C (gas mark 7) for 8-10 minutes and serve the parcels piping hot straight from the oven.
This dish needs no sauce, since the butter in which it cooked will have absorbed the flavours of the langoustines and the herbs. The dish may be served as either a starter or a main course. A few croutons would go well with it.
* Langoustines have long claws and are sometimes sold under the name of Dublin Bay prawns or Norwegian lobster. They are a cold-water prawn, Nephrops norvegicus: this may be mentioned on the labelling.