Cook the langoustines in a large pan of boiling, salted water for 1-2 minutes. Drain and allow to cool. Peel and set aside.
To make the mayonnaise, place the white wine vinegar into a clean bowl, and add the egg yolks. Whisk together and then add the mustard and continue to whisk. Gradually whisk in enough vegetable oil until the mayonnaise has emulsified and thickened.
Stir in the ketchup, Tabasco, Worcester sauce and brandy. Season with salt and pepper, to taste.
Arrange the lettuce leaves onto four serving plates and divide the cooked langoustine tails on top. Spoon the mayonnaise over and garnish with the lemon wedges. Sprinkle with paprika and serve.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.