Ollie Dabbous' Langoustine with Seaweed Salad and Custard of the Shell 

This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus. The langoustine itself is simply steamed, but the umami-rich seaweed salad and incredible langoustine set custard play the part of some seriously impressive accompaniments.
To make this dish easier to cook, prepare the oil, emulsion and jus a day in advance, so you only have to steam the custards and langoustines and assemble the seaweed salad on the day itself.
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