Peel the langoustines raw, carefully preserving the three tail fins at the end.
Slice the unpeeled zucchini thinly.
In a small sauté pan, brown the slices in clarified butter on both sides; keep warm.
In another skillet, sear the langoustine tails in clarified butter until golden on each side (about 1 minute per side).
Arrange the zucchini slices in a crown on a plate or casserole dish base, then artfully place the langoustine tails on top. Keep warm.
Heat the heavy cream in a skillet over high heat until it simmers. Season lightly with salt and pepper from the mill.
Off the heat, stir in the caviar to incorporate. Note: The key is timing—overheating can cause the cream to curdle.
Gently spoon the caviar cream over the langoustines.
Garnish with chervil sprigs.
Created by Chef Hubert, the star dish from Restaurant Hubert on Rue de Richelieu.
Hubert wishes you a Happy New Year's Eve.
