Maître Jacques #11

12 large langoustines, 400 g aubergines2 tbsp twice-blanched, chopped black olives, 6whole black olives in brine, cut in half and blanchedtwice, 1 lemon, 100 g fine salt, 1 clove garlic, 10 clolive oil, 10 g butterCAVIAR LEMON SAUCE:120 g single cream, 1 lime, 1 caviar lime, Salt,pepper, 1 pinch powdered turmeric, 1 tsp blacksesame seedsTO PREPARE THE LANGOUSTINES: shell the raw langoustine tails and keep 4 heads for presentation. Seasonthe langoustine tails with salt and pepper. Cook on a high heat in a non-stick pan with 1 tbsp olive oil for 1minute on each side.TO PREPARE THE AUBERGINES: peel and cut into 1 cm squares. Immerse in 1 litre of cold water to which 50g salt has been added and carefully dissolved. Leave to disgorge for 15 minutes then drain. Add 20 g salt to1 litre water and bring to the boil. Add the aubergines and cook for about 2 minutes. Drain, allow to cool andthen fry gently in a pan with one 1 tbsp olive oil, 10 g butter and the zest of half a lemon. Spike a clove of garlicon a fork and use it to stir the ingredients. Adjust the seasoning.TO PREPARE THE LEMON SAUCE: Boil the single cream in a small pan for about 1 minute with the grated andchopped lime zest, a pinch of salt, pinch of pepper and pinch of turmeric. Just before serving squeeze a fewdrops of lime juice into the sauce.TO ASSEMBLE: Arrange the aubergines in the centre of the plate covering an area 10 cm by 2 cm. Place threelangoustines over the aubergines, each with half a black olive on top. Pour lemon sauce over the sides andplace the caviar lemon seeds on the langoustine tails. Sprinkle with black sesame seeds and garnish withlangoustine head.