Langoustes au corailles on sand with frozen vinaigrette in ocean mist

Ingredients for four persons:

4 raw langoustes with shell

8 pre-cooked clams

2 cups of rice wafers

1 pinch of garlic powder

various seasonings like seaweed, oyster mushrooms, shiso, salicom

1 cup dried shrimps

200 g tomato juice

2 tablespoons olive oil

1 dash tabasco sauce

1 clove garlic

juice of 1 lemon

2 tablespoon honey

1 – 2 tablespoons vinegar

salt

1 cup dry ice

gelatin sheets

Preparation:

The langoustes:

Peel the longoustes and find the coraille. It is at the back of the head and is green. Mix it with a little olive oil and lemon juice. Now carefully clean the langoustes and set them aside.

The vinaigrette:

Mix the finely chopped garlic clove with the tomato juice, then add olive oil, honey, and vinegar. Season to taste with salt, lemon juice, and tabasco. Lay the gelatin in water for five minutes, then carefully press it out and stir it together with a little tomato juice; add it to the tomato juice mixture. Finally, process the mixture in an ice cream machine or place it in a bowl in the refrigerator for ca. 4 hours.

The sand:

Put the rice wafers with the garlic powder and salt in a blender and process until the mixture is as fine as possible.

Assembling the dish:

Place two tablespoons of the "sand" in the middle of a plate, arrange the shells, seasonings, and shrimps around the plate. Sauteé the langoustes in olive oil. Place the langoustes on top of the "sand". Use a spoon to shape a small "dumpling" of vinaigrette ice cream and place it beside the langouste. To create the mist, put some seaweed in a soup plate; add a little hot water, then the dry ice. Now place the plate with the langoustes on top of the soup plate.

Voila!