20 big fat raw prawns , from sustainable sources, ask your fishmonger
12 raw langoustines , from sustainable sources, ask your fishmonger
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Make the sauce by whisking the egg yolk and mustard in a bowl, then add the oil drop by drop. After blending in a quarter of the oil, add the rest more quickly, whisking all the time. Season with sea salt, pepper, a dash each of ketchup, Worcestershire sauce, brandy and a squeeze of lemon juice.
Heat a large pan of salted water and add the lemon zest (use a vegetable peeler to get big strips) and remaining juice with the chilli and the herb stalks. When the water is boiling, cook the prawns and langoustines in 3 batches for 2–3 minutes, until they turn pink, curl slightly and are cooked all the way through. Drain well and allow to cool before chilling in the fridge. Discard the chilli, lemon zest and herb stalks.
Pile the prawns and langoustines into 4 pint glasses and serve with the sauce, crusty bread and butter, lemon halves, finger bowls and pints of bitter!