Langoustine

The pinnacle of crustacean delicacy. The langoustine presents diaphanous, iodized flesh endowed with striking sweetness. As with the scallop, prolonged heat is a crime of lèse-majesté. Boiled for a handful of seconds just to detach the shell, it is often served almost raw at the core (pearlescent). Bold chefs use it in a translucent carpaccio, simply struck with a jet of smoking hot hazelnut oil at the exact second of service to slightly set the surface.