Whole Boiled Langoustines
By Charlotte Pike
Whole Boiled Langoustines – let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your langoustines.
Serve anything from 3-5 langoustines per person for a starter and 5-7 for a main course, depending on appetite.
Serves 4
Ingredients
12-28 langoustines
Method
Bring a large pan of salted water to the boil.
Tip the langoustines into the pan and boil for around three or four minutes. Remove from the water and drain well.
The cooked langoustine can be eaten by pulling off the tail, peeling it and serving it whole. The tails are fantastic served with a sauce to dip them in to. Crack the claws using lobster crackers and carefully pull the meat out, too, although don’t expect too much!
About Your Langoustines
Langoustines resemble small lobsters. They are also known as Dublin Bay Prawns or Scampi.
They are delicious enjoyed whole, or split in half, like a lobster. When cooked whole, the tails can be removed and peeled once cooked, and the claws can be cracked.
As with lobster, some lobster crackers and picks are useful to have to extract every last morsel of sweet flesh from the shell. A gentle tap with a hammer will break the claws and allow you to carefully pull out the meat, if you don’t have any to hand.
Be sure to keep the shells to make a sensational fish stock.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.
