Langoustines with Poached Egg and a Tomato Butter

This makes a fantastic first course if you only have a few langoustines, but if you have more there is no reason why it could not be turned into a main course! When poaching the eggs try doing it the restaurant way; set a deep pan of water to boil rapidly with a touch of vinegar in it to help set the whites. Crack the eggs into individual cups and place them in the water one at a time. The deeper the pan the better; as the egg tumbles down through the water it turns the white around the yol