Name: Sauteed Langoustine with Chardonnay Reduction
Yield: Serves 4
Ingredients: 20 langoustines (about 4 pounds) (You may substitute with king prawn, Australian Crayfish or large 2 to 3 oz.-shrimp with heads); 1 oz. shellfish butter (see below); pepper; sea salt ("fleur de sel"); 5 shellfish heads; 6 oz. unsalted butter; 12 oz. water; 15 langoustine (shellfish) heads; 2 cups chicken stock; 1 1/2 oz. shellfish butter; 3 oz. red onion (3 small pieces); 4 oz. quince; 10 oz. Chardonnay; 10 oz. langoustine broth; 3 grapefruit peelings (use a vegetable peeler); 20 peppercorns (preferably Indonesian); 1/4 vanilla bean; 3 oz. unsalted butter; 1/4 dry chili; 1 mint leaf; pepper; 1 lb. salsify; 1/4 oz. olive oil; 1/2 oz. duck fat; 1 oz. butter; 1 1/2 cup chicken stock; sea salt (fleur de sel); black pepper; 2 oz. olive oil; 1/2 oz. truffle juice

Laurent Gras, the chef at New York City's Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you're feeling adventurous, give it a shot.

Recipe notes

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