Langoustines flamed in whisky sauce

If you are like me, you love a good prawn of any kind.  In fact, almost all shell fish. This dish I use to cook in the restaurant back in the time when you use to have a Flambé trolley and that staff with the skills to do this kind of thing . In some way I think that plated food is all well and good but what about the real skills of the front of house.  The waiters and waitress who could cook at the table, fillet a Dover sole or carve in front of you. Sad to say that the days of things like that seem to have gone now.  Bring them back I say get some skills back to the front of house and give us some theatre.

You will need

2 garlic cloves

75g/3oz butter

salt flakes and freshly ground black pepper, to taste

1 tbsp olive oil

1kg /2lb 3oz langoustines

2tbsp double cream

2 tsp malt whisky

1 tbsp chopped fresh parsley

Half a lemon .

Now to do this properly you need to have all the prep done first.  The langoustines must have the heads and sells removed and be deveined. Your garlic crushed and the parsley chopped. Get every thing in to small bowls ready for you to cook. If you are going to cook this you want to do it quickly and then served at the table so make sure that you have every thing at hand and ready to go . you can not stop half way threw to go back and get the cream as you have forgot it or you will over cook the prawns.

Get the frying pan on the heat and add the butter and oil together.  Once you have done this, add the crushed garlic and let that soften.  Then turn up the heat and add the langoustines.  Turn them a coupe of times to make sure that they are all cooking evenly and turning pink.

Now get your whisky in to the pan and let it warm a little then tip the pan so that the alcohol can take light and burn. Be very carful to do this tipping the pan away from you and away from your gests that you are cooking for.  Neither you nor they want to go up in flames.

Once the flames have died down a little, add the cram and let that reduce singly then add the juice of half a lemon and season with salt and pepper.  Finally add the chopped herbs before serving the dish to you gests who will be so impressed with your skill as you have cooked right in fount of them.