Fettuccini with Langoustine Tails

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

If langoustines are not available, use cooked lobster and allow 90 g of shelled meat per person.


  • 60-70 medium-sized langoustines, live if possible
  • vegetable oil for frying
  • 6 medium shallots, peeled and roughly chopped


Bring a large pan of salted water to the boil.

Plunge in the langoustines, and bring the water back to the boil and simmer for 2 minutes.

Drain the langoustines in a colander and leave them to cool a little: you will find them easier to peel while they are still warm.

Remove the heads, then remove the meat from the tails by gently squeezing the shell together until it cr