Langoustines with garlic parsley oil

1. Squeeze out the lemon, peel the garlic. Very finely chop both together with the olive oil and parsley in the Quick Cut. Add the pine nuts and chop up a bit more by pulling a few times. Season with salt and pepper.

2. Slice open along back of the langoustine shell using scissors and carefully pull out the black intestinal thread. Then halve the langoustines lengthwise with a large knife. Rinse under cold running water and dap dry with paper towel.

3. Heat the pot on highest level up to the roasting window, switch to a low level and place the langoustines with their shells facing down in the pot.

4. Heat the pot on highest level up to the vegetable window, remove the pot from the hob and let the langoustines rest for approx. 1 minute.

5. Drizzle the langoustines with parsley oil and serve.