To garnish, peel your langoustines tails if you wish, or leave them in their shells.
Put a frying pan on the hob over a medium heat.
Pour in the oil and sauté the Langoustine Tails for 1½ minutes on one side. Flip them over and cook for 1 minute before adding a small dash of Pernod and a glug of white wine. After 30 seconds some of the alcohol will have evaporated off; add a knob of salted butter, swirling it round the pan to let it foam.
Sprinkle over fresh chopped tarragon and chives, pile on warm plates and serve with crusty bread.
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