Langoustine with smoked enokis and lardo

To prepare the langoustines, clean them while alive and stretch them out in a tray. Place the tray in the freezer to immobilize the langoustines, freeze for about 30 minutes and then peel

Prepare the spring onion hearts by trimming off the green part so you are left with just the white bits

Char the spring onion hearts on a grill until tender and black. Remove the outer layer of the onions and slice the onions lengthways. Reserve the charred parts

Heat a dry saucepan over high heat. Make a bed of rosemary in the hot pan, cover with a lid, then allow the rosemary to cook until it starts to smoke. Place the enokis on the rosemary and smoke until soft

When the enoki mushrooms are soft, place the langoustines on top and cover the pan with a lid. Smoke the langoustines for about 4 minutes, then remove from the heat

Wrap the langoustines individually in a slice of lardo and keep warm before serving on the bed of rosemary with the enoki mushrooms, spring onion hearts and a pinch of togarashi. Drizzle with the olive oil and season. You can either serve on individual plates, or arrange the langoustines together on one plate