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. Combine all the other ingredients in a large mixing ...

Season, to taste, with salt and freshly ground black pepper. Add the langoustines and reserved langoustine shells to the marinade mixture, cover and chill in the fridge for at least an hour.

The name is a little redundant—scampi is the Italian word for langoustines, a delicious shrimp-like crustacean—but true to ...

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.

To prepare linguine with langoustines and cognac, clean 12 langoustines: detach the heads of the langoustines (1) and remove the black intestinal thread (2). Make two lateral cuts in the shell on ...