Pour the cooked langoustine into a bowl. Add the celery, onion, Nick’s magic rub, mayonnaise, and chives. Mix well to incorporate the flavors. Use 1/2 cup of the mixture per slider. Place on a rectangular dish and serve.

After you have removed the lobster meat, cut the shells and claws into 2” pieces. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute. Add the red pepper flakes, stir, and cook for

Place the oil, garlic, and red pepper flakes in a saute pan and cook over medium heat for 2 minutes until the garlic starts to brown. Add the onion, stir well, and cook for 1 minute. Add the fennel, raisins, pine nuts,

In large saucepan add the oil, the red pepper flakes and stir while cooking over medium high heat. Add the ginger, stir and continue to cook for two minutes. Add the garlic, stir and cook for one more minute. Now add the

For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in