In a large pot, bring salted water to a boil and briefly bubble the langoustines in it. Remove and allow to cool slightly. Using a sharp knife with a thick blade, cut in half lengthwise and remove the intestines. Quarter the garlic bulb and pluck and chop the tarragon. Heat some olive oil in a cast iron pan and sauté the garlic. Place the lobsters flesh side down in the pan and sear until they take color. Then turn them over and let them sit for a while. Meanwhile, mix chopped tarragon with olive oil. Arrange one halved langoustine on each warmed plate, add braised garlic and drizzle generously with the tarragon oil. Season with freshly ground sea salt and pepper before serving.
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