For the langoustines in a bed of cabbage, first scrape out the pith from the vanilla pods for the sauce. Wash and finely chop the young onion. Peel and finely chop the onions. Peel and crush the garlic. Remove the outer leaves of the kale, wash the cabbage and cut it into fine strips. Blanch briefly so that it retains its color.
For the vanilla sauce, heat 20 g of butter in a pot and add the young onion. Add vanilla pulp and deglaze with fish stock. Reduce to 2/3 of the amount. Then add the whipped cream, stirring constantly. Bind with the remaining butter and season with lime juice and spices.
For the langoustines, bring water to a boil and sprinkle with a little salt. Add in the crawfish and cook until the antennae turn red. This takes about 10 minutes. Then remove from the water again and drain.
For the kale, heat the peanut oil together with the butter. Sauté the onions in it. Add the garlic, herbs and spices. Then add the kale. Season with salt and pepper and simmer for about 15 minutes without a lid. Add a little water if necessary.
Preheat the oven to 180 °C. Grease a baking dish.
Peel the lagus and cut the tails into slices. Remove the roe from the head. Place the kale in the baking dish. Place the lobster slices on top. Pour whipped cream on top and sprinkle with the young onions. Place in the oven for 10 minutes.