Langoustine cocktail

Method

• step 1

  To make the dressing, whizz together the egg and mustard in a food processor until combined. Add a pinch of salt and black pepper, and mix together the sunflower and olive oils in a jug. With the motor running, pour a very thin, steady stream of the oil into the eggs. If you add the oil to the eggs too quickly the mixture may split and the oil will sit on top. If this happens, put an egg yolk in a clean bowl and then slowly add the split oil and egg mixture to this, as if you were starting the mayo again.

• step 2

  Once all of the oil has been incorporated, quickly whizz in the lemon juice and season. Chill. This will make more than you’ll need but will keep in the fridge for a month and will be great to have on hand over the Christmas period.

• step 3

  Bring a large pan of lightly salted water to the boil and have a large bowl of iced water to hand. Drop in the langoustines and cook for 2 minutes until just cooked, then remove and drop into the iced water. You may need to do this in batches. Drain the water and crack open the bodies to remove the meat. Crack the claws and use a chopstick to help remove any meat from them. Keep all of the shells, they will freeze really well and make a fantastic stock for risottos.

• step 4

  Take half of the mayonnaise and add in the ketchup, tabasco, worcestershire sauce and the brandy, if using. Season and set aside.

• step 5

  Arrange the lettuces, cucumber and beans in cocktail glasses or on small plates, top with the langoustine meat and drizzle over the dressing. Snip over the chives and add a sprinkle of the cayenne. Serve with crusty bread and lemon wedges, if you like.