- 500 g fresh langoustines
- salt, pepper
- 1 vanilla pod
- 100 g good salty butter
- Bring a large pot of water to the boil with salt and pepper.
- Plunge the langoustines in it and cook for 3 to 4 minutes, until their flesh is tender but firm.
- Drain and leave in a colander to cool a little, or completely, depending on your timing and how you like them.
- Split the vanilla pod in two lengthways and put in a small saucepan with the butter.
- Heat slowly until the butter has melted. Then remove the vanilla beans from the pod with the blade of a knife and let them infuse into the butter.
- Serve with the langoustines in little dishes as a dipping sauce.
Add other spices such as cumin, ground coriander, and saffron to the butter and use just half of the vanilla pod. Use the butter as a sauce for poached fish such as sole, John Dory or turbot.