langoustine

This is one of the simplest dishes around, but the result is great. You have to de-shell them by taking off the tails claws and heads (it’s just the main body you want).

See here for more instructions on preparing langoustine.

If using raw langoustines, put them into the freezer for 30 minutes to kill them painlessly. If pre-cooked just heat them through – either flash boiled in a pot of water or in a frying pan with a little butter and garlic.

Cook pasta till al dente then drain and add langoustine, season well with salt and pepper and a little fresh coriander and grate some anster cheese. Very very delicious.


Try also: Langoustine & Wild Garlic Butter or Langoustine & Pea Risotto