INGREDIENTS

Buyer's guide

Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking. Frozen, ready-prepared langoustines are easier to cook with. Fresh langoustines sold in their shells should be packed onto ice and smell very freshly of the sea.

Storage

Langoustines are available fresh or frozen, in and out of their shells.

Preparation

Fresh langoustines need roasting or boiling in well-salted water before being pulled from their shells. They are delicious served with just a squeeze of lemon and a dollop of mayonnaise, garlic butter or aïoli, but can also be added to curry, pasta and paella. Alternatively, deep-fry them in batter, or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustines should be reheated gently; don't re-cook them or they'll toughen. Alternatively, eat pre-boiled langoustines cold in a salad with a vinegar dressing.