Il Fornaio, Carmel
9 ea. fresh langostino or jumbo prawns
juice of 1 lemon
5 oz. extra virgin olive oil
3 cloves garlic
2 oz. chopped parsley
salt & pepper
6 ea. Yukon gold potatoes
3 oz. butter
3 ea. baby carrots
3/4 lb. green beans
6 ea. baby turnips
Cut the langostingo from the top shell without splitting them open.
Clean the inside, sprinkle with salt and pepper and 1 oz. of oil.
On a mesquite grill, cook the langostino meat first, shell after.
In the mean time, with a hand blender mix the garlic, parsley, lemon juice and the rest of the extra virgin olive oil.
Cut the Yukon gold potatoes in slices; roast them slowly in a skillet with 1 oz. of butter.
Cut the baby carrots and the baby turnips in half, clean the tip of the green beans, blanch them in boiling water for 2 minutes and sauté with the rest of the butter.
On half of a big platter, arrange the grilled langostinos and on the other half, place the roasted potatoes and sautéed vegetables, drizzle the langostinos with the lemon olive oil dressing.