What Chris Cleghorn, Head Chef from The Olive Tree, Bath, doesn’t know about langoustines is not worth knowing. Try his four steps to lovely langoustines.
Recruit your senses
Look for an orangey colour, and use your nose to weed out any which smell overwhelmingly fishy. As for touch, go easy if your langoustines are alive, they’re partial to a pinch!
Be nice
If you freeze fresh langoustines for 20 minutes they won’t know what’s happened and just slip into a deep sleep. To de-vein them, twist and pull the centre tail shell, the rest comes out with it. Depending on their size, you blanch them in salted, boiling water for 1-2 minutes.
Serve immediately or allow to cool before removing the shell. Larger langoustines can be treated like lobsters – cut down the middle and brushes them with garlic butter before barbecuing them for 2-3 minutes.
Flavour them
Unusual but complementary flavours include vanilla and orange, as well as pea, smoked bacon and roasted chicken. Mediterranean flavours are also great.
Don’t forget the sauce
Roast the shells for 15 minutes then place in a pan and reduce with white wine, then cream. Sieve the sauce and reheat the langoustines – gently – with dill, spring onions and tagliatelle.