Preparation time: 20 minutes
Cooking time: 6 minutes
 

1. Make little skewers with the rosemary branches, leaving a few leaves at one end.
2. Make the vinaigrette by whisking together the ingredients in the order given. The vinaigrette will be thick and well emulsified.
3. Add the chopped chives.
4. Separate the langoustine tails from the heads. Peel the raw tails.
5. Skewer the langoustine tails lengthwise onto the rosemary branches. Refrigerate.

Stuffing

1. Cook the heads and claws in a steam oven for 1 minute.
2. Cool, then remove the meat inside.
3. Chop finely, add the chopped marjoram, the cream, a splash of balsamic viengar and olive oil.
4. Season with salt and pepper.

Preparing the tomatoes

1. Leaving the tomatoes attached to the bunch, cut off the tops, hollow out the centers, season and stuff.
2. Drizzle with olive oil and cook in a 200° C (400° F) oven for 5 minutes.
3. Sprinkle the backs of the langoustines lightly with tandoori masala.
4. Cook in olive oil in a skillet until nicely colored but not overcooked.

Presentation

1. Place 2 langoustines on each plate on a drizzle of vinaigrette with a bunch of 5 stuffed tomatoes.
2. Serve the remaining vinaigrette on the side.