Some recipes redefine what a snack can be, and this dish is one of them. Combining the delicate sweetness of langoustine ...

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.

Repeat to make four pancakes. Set aside. For the roasted langoustine tail Blanch the langoustine tail in boiling water for 15 seconds, then transfer to an ice bath to halt cooking. Once cooled ...

Roux suggests that the creamy seafood tarts in this recipe are best enjoyed when served ... leaving juices in pan. Lightly cook langoustines in simmering water 2 minutes; drain.

If using langoustine, make the brine - dissolve the ... Serve with my tartare sauce or cocktail sauce as per the recipes below, and some chips.