How to prepare langoustines
Preparing whole fresh langoustines can be a fiddly job. Follow Jen Bedloe’s easy step-by-step guide for impressive results.
![How to prepare langoustines](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/835769-1-eng-GB_how-to-prepare-langoustines-768x960.jpg)
You’ll need
- A clean chopping board
- Kitchen scissors
- A small sharp knife
- A large sharp knife
Jen’s tips for success
- Order sustainably sourced, whole, fresh langoustines from a fishmonger.
- If you can’t find whole, fresh langoustines, use sustainably sourced large shell-on prawns instead.
- Keep the heads and shells to make fish stock. Put the heads and shells in a freezer bag, label and freeze for up to 3 months. Use from frozen.
1. Lay each langoustine, underside-down, on a clean chopping board and pull off the head and claws. Save to make fish stock (see Jen’s tips, below).
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835727-1-eng-GB_step-1.jpg)
2. If making breaded scampi, lay the tail flat on the board and, using kitchen scissors, cut through the shell along the back (not through the flesh). Continue from step 3.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835734-1-eng-GB_step2.jpg)
2a. Alternatively, to prepare langoustines for grilling, complete step 2 but cut through the flesh also, then fan out with the shell still attached, cut-side-up, on a baking tray. Drizzle with oil or dot with butter. Grill for 1-2 minutes, then season with lemon juice, black pepper and fresh herbs.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835741-1-eng-GB_step-2a.jpg)
3. Carefully peel the langoustine out of its shell in one whole piece.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835748-1-eng-GB_step-3.jpg)
4. Score down the back of each langoustine with a small sharp knife, then use the tip of the knife to remove the intestinal tract (discard).
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835755-1-eng-GB_step4.jpg)
5. Cut the tail into two using a sharp knife down the centre.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2017/06/835762-1-eng-GB_step-5.jpg)
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