Fried langoustes with greens

Cut the lanryst in half lengthwise from the tail with a sharp knife.

Remove the dark intestinal vein from the inside.

Dry the meat, salt it, and pepper it.

Peel and finely chop the onion and garlic.

In a pan, heat 3 tablespoons of butter mixed with vegetable oil over high heat.

Fry the langoustines for 2 minutes - first on the meat side, then on the shell side.

Remove from the pan and place on paper to absorb excess fat.

Drain the fat from the pan.

Melt 1 tablespoon of butter and sauté the onion and garlic over medium heat for 3 minutes.

Then remove from heat, add cognac, broth, herbs, the remaining butter, and blend with a mixer.

Heat the langoustines in this sauce for 1 minute.