20 langoustines 2 star anise 2 lemongrass 1/2 l apple juice juice of 2 limes 1 l cream 200 g butter 4 shallots 2 cloves garlic 1 tsp tomato puré 1 l water

Directions

Take 4 langoustine tails and brown them in a saucepan together with the shallots, chopped lemongrass and star anis. Add the water, apple juice, lime juice and tomato puré. Reduce by half. Add the cream and reduce again by half.

Split the langoustines and fry them in a frying pan in butter and garlic. Strain the soup and whip in the butter. Season with salt and pepper.