Where to eat Langoustine from the Bohus Skargard

Method

1. Plunge live langoustines into a deep pot of ice water for 5 minutes to dull them; this is the Nordic-restaurant standard.
2. Bring a separate pot of heavily salted water to a rolling boil. Drop the langoustines in for exactly 75 seconds, then transfer to ice water.
3. Drain and split each langoustine lengthwise with a heavy knife. Lift out the tail meat and reserve heads.
4. Pound the heads in a mortar with rapeseed oil. Strain through muslin to get a deep amber langoustine oil.
5. Brown the butter in a small pan until nut-brown. Whisk in miso, lemon zest and juice, and 1 tbsp water to a glossy sauce.
6. Chop herbs, then mix with shallot, capers, and a pinch of salt.
7. Plate three tail halves per person. Spoon miso-brown butter over the meat. Scatter the herb and caper salsa.
8. Finish with a few drops of langoustine head oil and a flake of Maldon. Serve a lemon half on the plate.