51.   Brush with small amount of oil.

52.   Brush with some of reserved glaze.

53.   Brush with spice mixture.

54.   Brushed with butter or olive oil and quickly turned on a very hot grill, langoustine tails remain moist and succulent, tasting sweet, faintly briny and buttery.

55.   Brush with a little additional cream or beaten egg, if desired.

56.   Brush with a little oil and cover with another sheet of parchment.

57.   Brush with a sauce if desired.

58.   Brush with additional cream and sprinkle sugar on top.

59.   Brush with egg and water mixture, sprinkle with sesame seeds, decorate with blanched almonds.

60.   Brush with egg glaze.