SERVING 4

The langoustine, which is also called Norwegian lobster, is for the most part found and caught in the north-eastern Atlantic from the North Sea in the south to the waters off the coasts of Norway and Iceland. It is slim in body and has long and strong arms with powerful claws at the end, with which it catches its prey, for it is a predator, living off small animals on the sea floor. The fish meat in the tail of the langoustine is soft and fine in flavor. Therefore it is a very much sought-after delicacy by lovers of sea food, and, indeed, excellent fare at a good dinner.

The potatoes
10 medium sized potatoes, precooked
4 tbs arugula oil
Salt and ground black pepper

Cut the precooked potatoes in fair pieces and place them in an oven tray. Drizzle the arugula oil over the potatoes and season them a bit with salt and ground black pepper. Then put the tray with the potatoes in the oven and bake them at 375 degrees Fahrenheit or 190 degrees centigrade for 7 min.

The langoustine
16 langoustines
Garlic oil
Kosher salt
Ground black pepper
1 Lime

Separate the tails of the langoustines from their bodies and spilt them open, so that the fish meat inside is spread out. Then put the tails in a medium hot frying pan on which some garlic oil has been heated. The shells should face down. Season the meat a bit with some kosher salt and ground black pepper. Sprinkle the juice from half a lime over the fish meat while it is in the pan, and let the langoustine cook for something like 5 to 7 minutes. Take care not to over-do the fish.

Cherry tomatoes
16 cherry tomatoes
3 cloves of garlic
1 spring fresh thyme
1 red chili pepper
2 cups / 470 ml vegetable oil

On the side, while the potatoes are baking and the langoustine is in the pan, some cherry tomatoes have been put in a cooking vessel along with the garlic cloves, chili and the fresh thyme, and let simmer gently half covered in vegetable oil, until the tomatoes become soft.

Serving
1 cup / 240 ml arugula leaves
1 cup / 240 ml mozzarella cheese
4 tbs balsamic syrup
Kosher salt

When this delicious dish is served, it is a nice idea to arrange some of the baked potatoes on a plate, put the cherry tomatoes decoratively among them and then place the fried langoustine on top. The food can be further decorated with some fresh arugula leaves, the chili from the oil and some bits of the mozzarella cheese. Finally, to really make this a feast for the taste buds, some balsamic syrup should be sprinkled over the whole arrangement along with a few grains of kosher salt. This dish, simple and quickly prepared though it is, is very fitting as the main course at a sea-food dinner. It is pretty certain to meet with the approval of everyone present.