Courtesy of Hans Välimäki, Chez Dominique, Helsinki, Finland
5 g caviar
100 ml lobster oil
1 egg yolk
1 tbsp Dijon mustard
Dry langoutine shells in the over in 100˚C for approximately 4 hours until they are dry.
Mix in a blender with salt into powder.
Mix mustard and egg yolk, add oil. Season with salt and pepper.
Season langoustine and fry in butter.