Langouste Tails and Sauce Mireille

I certainly wouldn't steam or boil langouste tails at these prices. The best way to bring out their best is to split them, season them with a freshly ground house spice mix featuring pink peppercorn, a whisper of sechuan peppercorn, and a juniper berry or two, sear them meat side down in hot butter to create a spicy crust, flambee them off heat with whiskey and bring them flaming to the table just cooked to serve with a caper-heavy Sauce Mireille.



Sauce Mireille

2 egg yolks
1/4 teaspoon each of salt and pepper
1 tablespoon lemon juice or wine vinegar
1 tablespoon prepared dijon mustard
1/2 cup neutral oil
1/2 cup olive oil
1 tablespoon each of parsley, chives, minced capers and pickles to taste

Place the egg yolks, lemon juice, salt, pepper and mustard in a mixing bowl, and stir vigorously with a wooden spoon while adding the oils in a slow thin stream. When all the oil is incorporated, fold in the herbs, capers and pickles. Refrigerate if not serving immediately.