Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Langoustines

  • 20 large live langoustines
  • sea salt
  • lemon juice to taste


Bring a suitable pan of salted water to the boil. Add 5 of the langoustines and cook for 5 seconds. This is done in small batches so the water doesn’t cool down too much. Take out the langoustines and plunge into a bowl of ice water. Repeat this process 3 more times.

When cool, remove the shells so you are left with the tail meat. The shells, along with the heads and claws, can be used