175g white crabmeat
2 ripe avocados, peeled and roughly chopped
6 large langoustines (shell on). Peel and keep the shells and claws (discard head)
1 chilli, deseeded and finely chopped
Fresh coriander stalks, finely chopped
Grated zest of one lemon
Juice of one lemon
1 diced onion
1 clove garlic, peeled
1 diced carrot
2 dashes Tabasco
2 dashes Worcester sauce
2tbs tomato purée
120ml dry white wine
Method 1. Sweat off all the ingredients for the emulsion in a heavy-based pan and add tomato purée. Cook on a high heat for two minutes to soak up all juices, then add the wine and reduce.
2. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve.
3. Add milk and reserve.
4. Place crabmeat, coriander, zest of lemon and mascarpone in a bowl and mix.
6. In another bowl, place avocado, chilli, juice of lemon and season.
7. Layer both mixes, one on top of the other in a hoop or similar and turn out on to a plate. Whisk up langoustine and milk with a hand blender till frothy and spoon around your tian. Garnish with whole langoustine and sprinkle with chopped coriander.
By Julian Wright, head chef, Livingstons, Linlithgow, Scotland