Try this recipe - it's pretty easy and very tasty....
Roast Langoustines with peppers
4 red bell peppers
3 tbsp extra virgin olive oil
10 basil leaves – or dried basil
1 coarse sea salt to taste
4 cup organic arugula
1 tsp garlic puree
1 cracked white pepper to
1 gallon water
1 cup French green beans
12 large fresh langoustines
2 tsp balsamic vinegar
Roast the whole bell peppers on a grill until completely
charred and cooked. Remove from grill and place in a covered
container to allow to steam. When the peppers are cool, remove the
charred skins but don’t rinse off the oils and juice.
Remove the seeds and white membranes and discard them. Tear the
peppers into four strips and marinate with half of the olive oil, all
of the basil leaves, and coarse sea salt. Keep at room
Heat one tablespoon of olive oil in a heavy sauté pan.
When oil is hot, wilt the leaves of arugula and add the garlic puree,
salt, and pepper. Cool at room temperature and save. Blanche the
trimmed green beans in one gallon of boiling salted water for three
to four minutes. The beans must have texture but not be crispy. Dip in iced water and remove from ice as soon as beans are cooled.
Remove the heads from the langoustines and the shell
from the tail, leaving the end tail piece on. Always work on ice when
cleaning sea food, especially crustaceans. Push a toothpick through
the langoustine. Heat one tablespoon of olive oil in a heavy sauté pan.
Fry the langoustines in very hot oil until evenly golden brown. Set
aside in a warm place. The langoustines should cook for only thirty seconds on each side in total.
For each serving - place a small mound of the wilted arugula in a deep, large bowl and place the marinated pepper strips on top. Place three langoustines on the peppers.
Toss the green beans in extra virgin olive oil and place as
garnish. Drizzle with a few drops of the old vinegar and serve hot.