Ingredients :

• Langoustines — Take them whole and unpeeled — this is non-negotiable. The shells and heads are where all the flavor hides for the bisque. They should smell like clean sea, not fish. If they smell strong, move on.
• Burrata — A fresh burrata from the fridge, not an old one that’s been lying around for five days. Never reheat it: it melts passively upon contact with the heat of the pasta. Cut it roughly, almost by hand, to keep irregular pieces that melt at different rates — much prettier on the plate.
• Confit cherry tomatoes — Homemade if you have time, store-bought otherwise. Choose those preserved in olive oil rather than in brine — they have more character and integrate better into the sauce.
• Fish stock — It serves as the deglazing liquid instead of the traditional cognac. A concentrated fish stock from the store — cubes or sachets — works perfectly. Dilute it slightly in some hot water before pouring over the shells so as not to stop their cooking abruptly.