Tie the crawfish tightly to a board with kitchen twine to keep its shape and cook in a large pot of boiling salted water for 6-8 minutes. Quench in ice water. Cut off the tail and break out the crawfish meat using sturdy scissors. Cut into medallions. For the spiced apple, reduce apple juice by half with sparkling wine and sugar. Meanwhile, peel the apple and cut into fine sticks. Add vanilla, curry paste and apples, toss briefly and chill. Briefly blanch the broad beans in boiling salted water and marinate with salt, chili, grape seed oil and lime juice. Process arugula in a mortar with olive oil, almonds and salt to make a pesto. Arrange marinated broad beans and spiced apple strips in deep plates. Arrange langoustine medallions on top, drizzle with arugula pesto and garnish with fresh arugula and almond flakes.