Slice the langoustines in half by placing a sharp knife in between the eyes of the langoustine and cut directly down the whole way to the tail ... Feast on delicious recipes and eat your way ...

Roux suggests that the creamy seafood tarts in this recipe are best enjoyed when ... Set aside. Keep langoustine tails to one side. Roll out dough to ½-inch thickness. Using 6-inch plate as ...

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.

Simply follow the defrosting instructions on the packaging, and you'll be ready to use them for this recipe. Step 1 Start by ...