One of the specialties of the Reunion gastronomy, the Carry de Langoustes, is a real festive dish with us. It is necessary to count about 2 to 3 cigars tails per person, in accompaniment of a good rougail green mangoes or a small lemon sauce & a bowl of white rice, a treat

Ingredients ( For 2 people )

300 to 400 g of crawfish (red for me)
5 to 6 pretty small fresh tomatoes long ripe
4 to 5 cloves of garlic
2 cm ginger
2 beautiful branches of thyme
3 to 4 tablespoons of sunflower oil
1 or 2 big onions
1/2 teaspoon fine salt
1/2 teaspoon ground pepper
1/2 teaspoon of turmeric
small green pepper z'oiseau 'martin' (optional)

Steps ( 40 min )

1• Preparation: With the aid of kitchen scissors, cut the back of the lobster shell, taking care not to spoil the flesh, slightly incise the flesh to remove the casing. Then pass under the water, rinse and let drain, depending on the size of the lobster, or split it in 2 or it is left whole 
;) Start by preparing the spices, peel the garlic, crush or mix together, garlic, ginger and chili 
;) Wash and coarsely chop tomatoes

2• Peel and thinly slice the onions 
;) In a pot or frying pan, heat the sunflower oil, then add the sliced ​​onions, let sweat for a good minute without burning them 
;) Then add the garlic and the crushed ginger (small pepper optional) 
Stir everything together quickly 1 minute maximum 
;) Then add thyme, salt, pepper and turmeric, stir well without burning

3• Then add the crushed tomatoes, stir together for 1 minute, Put the lid of the pan, and let the tomatoes melt for 5 to 6 minutes on medium heat 
;) Then add the crawfish tails, mix well with the sauce, the lobsters will take then a dark red color. Put the lid and simmer for 7 to 10 minutes over low heat, it is necessary that the sauce is a little thick and not in broth, check the seasoning if necessary! 
Enjoy yourself