In the ingredients there is no crawfish, so I had to choose lobster. Langoustines (Dublin prawn, Norwegian lobster, scampi) unlike the lobster, a small, the largest reach a length of no more than 25 centimeters. Despite the fact that the long claws of the langoustines, meat in them. It is in the tail. Scampi fried in olive oil. This will perfectly fit a large saucepan. On each side of the langoustines roasted no more than one minute. Fry better than untreated, as they will be juicier.

At the end of the frying to get langoustines from the pan and hot oil throw chopped garlic. Cook garlic, stirring constantly, until Golden brown.

Tomatoes to break the blender (I've used pureed tomatoes). Tomato puree ready to send to the skillet and simmer with garlic for another 5 – 7 minutes. Pour in the wine, season with salt and pepper to taste. Simmer the tomatoes until from the mixture to evaporate excess liquid, 20 to 25 minutes.

Slowly introduce the cream and tomatoes, continuing to stir, simmer, until the sauce begins to thicken.

Langoustines clear. Add in a creamy sauce with finely chopped greens and langoustines, which are slightly warm on the stove in the sauce.