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.

Separate the tails from the head and claws keeping shell on langoustine. Set aside head and claws. Add langoustine to pan of seasoned boiling water. Bring back to boil for 2 mins. Drain and set ...

The chef uses langoustine in his recipe, which is typically sold in supermarkets such as Sainsbury's and Marks and Spencer. Here's how to recreate a refreshing scampi and tartare sauce that you ...

John’s rustling up a retro favourite for lunch - scampi in a basket! Using meaty monkfish, lobster and langoustine, John’s showing us the different ways to make these bite-sized pieces of heaven.

These rolls feature creamy sweet langoustine tails, crisp cucumber, and creamy avocado all wrapped in soy paper, making them a delightful creation. With just 6 simple ingredients and a mere 5 ...