Tabbouleh and Quinoa Salad with Norway Lobster

Defrost Whole Langoustines in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product.
Using kitchen shears, trim around the tail flaps and the head to remove the shell on the langoustine tail. This will reveal the flesh of the tail while still being attached to the head and tail flaps. Using a toothpick, gently remove the intestinal tract from the tail.

Brush the whole langoustines with olive oil and season with salt and pepper. Roast in a pre-heated oven at 190οC for 8 minutes or until internal temperature of the langoustine head reaches 73οC.

In a pot of boiling water cook quinoa for 12- 15 min. Once cooked, cool for use in next step to make Tabbouleh and Quinoa Salad.
In a bowl mix the tomatoes, cucumber, parsley, lemon juice, extra virgin olive oil, garlic, red onion, quinoa and adjust seasoning. Reserve for later use.

Plate: On a plate, arrange the salad in the center of the plate and top with a whole roasted langoustine. Garnish with endive shoots and a little more salad for colour.