Crustacean Oil

• 1.5 L sunflower oil
• 700 g lobster shells
• 5 g fennel seeds
• 2 star anise
• 2 branches tarragon
• 10 black peppercorns

Tomato Jelly 

1. Heat the tomato water, add harissa, salt, pepper, and agar agar.
2. Pour the mixture onto a plate while hot and let it cool in the fridge.

Langoustine and Chlada (Salad) 

1. Prepare the marinade by mixing chopped samphire, parsley, lime juice, salt, pepper, and olive oil. Set aside.
2. Dice tomatoes, fennel, cucumber, and onion into small cubes and refrigerate.
3. Dice bread into small cubes and toast for croutons.
4. Lightly marinate the langoustine and sear it in a pan with olive oil. Set aside.
5. Marinate the salad (chlada) with the vinaigrette.
6. Take the plate with the tomato jelly and arrange the salad around it, along with the croutons.
7. Place the slightly marinated langoustine slice in the middle and drizzle with crustacean oil.

Crustacean Oil 

1. Cut the lobster shells into small pieces and sauté them in a pan with a drizzle of oil.
2. Add fennel seeds and star anise, then roast.
3. Pour in the remaining oil, scrape off any bits from the bottom, and add tarragon.
4. Transfer everything into a jar to infuse and seal it.
5. Cook for 24 hours at 80°C in a vacuum machine or in a warm cupboard.