Langoustines with Green Curry Sauce and Roasted Pearl Onions and Scallions

Ingredients:

For the shellfish oil:

4 raw lobster heads
1 teaspoon tomato paste
1 cup grapeseed oil

For the vegetables:

8 baby golden beets, unpeeled
12 purple pearl onions, unpeeled
3 sprigs thyme
2 Tbsp. extra-virgin olive oil
12 scallions, trimmed
salt and freshly ground black pepper

For the green curry sauce:

6 scallions, chopped
6 jalapeno chiles, seeded and chopped
2 garlic cloves, chopped
1 Tbsp. minced fresh ginger
1 Tbsp. coriander seeds, toasted and crushed
1/2 tsp. freshly ground black pepper
4 fresh kaffir lime leaves, torn
2 stalks lemongrass, trimmed of their outer sheath, chopped
2 cups loosely packed, chopped, fresh basil leaves
1 bunch cilantro with stems, chopped
3 Tbsp. extra-virgin olive oil
4 limes, zested and juiced
1/4 cup unsweetened coconut milk
salt

For the Langoustines:

2 shallots, minced
2 Tbsp. shellfish oil (above)
8 langoustines, shells removed
salt and freshly ground black pepper
2 cups firmly packed baby lettuce leaves

For the garnish:

4 tsp. shellfish oil
4 tsp. thinly sliced fresh basil
freshly ground black pepper

Instructions:

To make the shellfish oil:

Preheat the oven to 400F and place the lobster heads in a roasting pan and roast for 40 minutes or until they are bright red. Break up the heads into small pieces and place in a small saucepan with the tomato paste and grapeseed oil. Heat the mixture over medium-low heat for 10 minutes, then cool and refrigerate for 2 days.

Strain the oil through a fine-mesh sieve lined with cheesecloth and discard the solids. Refrigerate until ready to use, or for up to 2 weeks.

Make the vegetables:

Preheat the oven to 350F and place the beets, onions, thyme and olive oil in an ovenproof pan. Cover the vegetables and roast for 30 minutes. Add the scallions and replace the cover. Continue to roast for 20 more minutes, or until the vegetables are tender. Peel the onions and beets and cut the beets in half. Season to taste with salt and pepper.

Make the sauce:

In a blender, puree the scallions, chiles, garlic, ginger, coriander, black pepper, lime leaves, lemongrass, basil, cilantro, olive oil and lime zest and juice. Pass the mixture through a fine-mesh sieve. Add the coconut milk and season to taste with salt and pepper. Warm just prior to use.

Make the Langoustines:

Heat a saute pan over medium heat and add the shallots and shellfish oil. Cook for 2 minutes and add the langoustines. Increase the heat to high and continue to cook the langoustines for 2-3 minutes on each side, or until just cooked through. Remove the langoustines from the pan and season to taste with salt and pepper.

Add the lettuce to the same pan and quickly wilt it in the hot pan. Transfer the lettuce to a bowl and season to taste with salt and pepper. Slice each langoustine into 4 pieces.

Assemble the dish:

Cover the center of each plate with a generous amount of the green curry sauce. Arrange some of the wilted lettuce, langoustines, and vegetables on top of the sauce and drizzle the shellfish oil around the plate. Top with the sliced basil and pepper.

Recipe by Charlie Trotter from Workin More Kitchen Sessions with Charlie Trotter (Ten Speed Press, 2004).