Langoustines with wild garlic mayonnaise

• 12 large live langoustines
• 1 tbsp salt

Using a tea towel to hold the langoustine steady, carefully pierce each one in the head with the tip of a small, sharp knife, making sure you go all the way through.

Fill a large, deep pot with water and bring to a rapid boil, then add the salt. Blanch the langoustines, six at a time, for 30 seconds then lift them out of the water and let them cool down to room temperature. If you’re co