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4
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
This is a great dish for a dinner party - it’s not too difficult to make and is almost a one-pot wonder. If you feel like you want something on the side, serve it with a big fresh salad.
Peel your langoustines and pop the shells in a large saucepan and the meat in the fridge for later. Cover the shells over with at least twice as much water, and add your bay leaf, lemon juice and a good grind of pepper. Bring to the boil, turn the heat down and simmer with a lid on for at least 30 minutes to make a stock for your rice to cook in later.
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