How to prepare langoustines

1.5 kg

langoustine 5-7 (that means that there are 5 to 7 in a kilogram)

When buying langoustines always double check the belly of the tail, it needs to be completely white for the best quality. If it has some black spots it means the tails contains sand, which obviously is bad. Now twist the tails of the heads and keep both separate. The heads and claws we keep for the bisque. Keep those in your fridge for later. Then let’s peel the tails, press the tail to break the shell and peel it off. Be gentle so you don’t damage the meat. Always start at the top and work down to the tail side. Once you’re there slowly twist it to remove it all at once. If you’re lucky the intestine will also come out. If not be sure to remove it later on. This is very bitter. Then continue with the remaining tails. Now always be sure to double check the quality. If a tail is already very soft, it’s better to use it for a tartare because if you panfry it, it will fall apart and the texture will be very bad.

Then take all the good tails and trim the big end. This is just to tighty it up, so don’t cut off too much. Now chop those trimmings and the soft tail or tails into a nice tartare. Don’t over chop it, you want to keep that lovely texture.

For the tails add a drizzle of oil to a hot frying pan and pan fry the langoustines back side down till golden brown. Add some salt for seasoning. Once golden add a knot of butter and pan fry the other side for a couple of seconds as well. Then place them on an oven rack and pour the hot fat on top. Now season with some flaky salt and they're ready to be served!