FOR A DIVINE FOOD PARING WITH DEUS BRUT DES FLANDRES
Ingredients for a tasting for 4 people
4 Breton langoustines size 16/20
50 gr of shop-bought hummus
6 heirloom tomatoes, preferably orange
Chicken stock cube 50 gr
Salt, Espelette pepper
Olive oil 60 gr
1 garlic clove
4 Comté or cheese-flavoured mini crackers
1 finger lime or ordinary lime
Shell the langoustines, season with the salt and Espelette pepper and steam for 4 minutes at 62 degrees. Allow to cool.
Rinse the tomatoes, place them in an oven dish, and bake for 40 minutes in the oven at 175 degrees. Then mash them to extract the juice and pulp without the skin and the seeds.
Allow the tomato juice to cool with the saffron, add the chopped garlic clove and blend with 25 gr of oil, salt and pepper.
Pour one teaspoon of oil into a small bowl then, in the middle, add a soup spoon of the spicy tomato juice, then the cold lobster before topping with a cracker stuffed with hummus and a scattering of finger lime seeds.