How to Cook Langoustine

Co-authored by Julien Miller

Last Updated: July 26, 2024 References

Langoustine (sometimes called Norway lobster, Dublin Bay prawn, or scampi) is a type of large prawn. ^{[1]
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Research source} They're similar to lobsters, but a lot smaller, and different from crawfish because they live in saltwater instead of freshwater. ^{[2]
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Research source} There are several, more complex restaurant-style ways to prepare langoustine, but the most simple is to boil them and then remove their shells to get to the delicious meat inside.

Part 1

Part 1 of 2:

Boiling the Langoustines

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1
Place live langoustines in the freezer for 20 minutes to kill them. You can skip this step if you bought frozen langoustines. However, if you purchased live langoustines, you will need to make sure that they are not alive. The most humane way to do this is to leave them in the freezer for 20 minutes before cooking.
- If you're not going to cook your langoustines right away, after killing them in the freezer you can keep them under a damp cloth in a refrigerator for 2-3 days.
Use a larger stock or soup pot to maximize how many langoustines you can fit. You're also going to want to use a lot of salt — about 14.8 mL (1.00 US tbsp) of salt per 3.79 L (1.00 US gal) of water. ^{[3]
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Research source} It should essentially be like the salty ocean in your pot.

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3
Place the langoustines in the boiling water for 3-4 minutes. Don't overcrowd the pot — you can cook them in batches (perhaps 3-4 at a time) to avoid this!
- Be careful not to overcook them as well. Langoustines' shells are naturally pinkish-orange in color, but this should change into an even paler pink upon cooking. ^{[4]
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Yotam Ottolenghi, Chef and Restaurateur

Cooking requires a delicate touch. "After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference."
You can see this meat on the bottom of the tail through the clearish membrane that covers it. If it has changed color from a pale pink color to a definite white, then you know that the langoustines are done. ^{[5]
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Use a colander to drain them, then set them aside and wait for them to cool. Don't submerge them in cold water to cool, as the langoustines will absorb this water. ^{[6]
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Part 2

Part 2 of 2:

Peeling the Shells

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It's easiest to work on a cutting board so you can separate the edible meat from the inedible shells. Always double-check that your cutting board is clean.
2
Break off the langoustine's tail. Start by gripping the langoustine with 2 hands — one holding the head and the other holding the tail. Separate these two parts of the body by pulling in opposite directions. You may need to wiggle the tail a little bit to pull it loose. ^{[7]
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Research source} Set the head aside.
- If you like, you can use the head and any other uneaten parts of the langoustine to make soup at a later time. ^{[8]
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3
Separate the meat from the shell of the tail. The majority of the meat is inside the shell of the tail. Pinch the sides of the shell to crack the shell and make it easier to pull away from the meat. ^{[9]
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Research source} Then, grip the tail length-wise between both index fingers and thumbs and gently pull the shell away from the flesh. Once it's thoroughly loosened, pull the flesh out from the back of the shell. ^{[10]
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- You can also use a pair of kitchen scissors to cut through the back of the shell, making it easier to pull away from the meat.
Slice through the back of the langoustine tail with a small sharp knife to reveal the intestinal tract, which looks like a small white/brown vein. Remove it with the tip of your knife. ^{[11]
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It's easy to forget that langoustines have a lot of meat in their large claws! Break off the thin tip of the claw and insert it inside the larger, forearm part of the claw and use it as a hook to pull out the meat. Use it just like you would a toothpick! ^{[12]
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It's safe to eat the langoustine meat now, or you can incorporate it into a more complicated recipe. On average, 10-15 langoustines will serve about 4 people.

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Are there any other ways to cook langoustine?

Julien Miller
Personal Chef
Julien Miller is a Personal Chef and the Owner of Cooking with Julien based in Reno, Nevada. Chef Julien specializes in Cajun and Creole cuisines and is also known for cooking delicious hibachi and Southeast Asian dishes. He offers private event catering, meal preparation services, and his famous Louisiana Crawfish Boils. Julien received his Bachelor of Applied Science in Psychology from Portland State University.

Julien Miller

Personal Chef

Expert Answer

You can also prepare langoustines by either steaming them or sautéing them in butter. It's crucial not to overcook them, similar to prawns or shrimp. Steaming offers a rustic appeal, maintaining the texture and presenting well, creating a festive feel. On the other hand, if incorporating them into pasta or a similar dish, sautéing provides a delicious option. The choice between these methods ultimately depends on personal preference, but I generally lean towards either sautéing or steaming.

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Tips

Langoustines are typically sold frozen in their shells, and you can keep them up to a month in your freezer. ^{[13]
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If you're buying live langoustines, look for quick movements and black, shiny eyes. Their bodies shouldn't be damaged or have scratches. ^{[14]
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Try to buy your langoustines sustainably-sourced from a fishmonger. ^{[15]
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Warnings

Be careful if you're handling live langoustines, as they can pinch you with those big claws!

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If you're going to reheat previously-boiled langoustines, do so slowly and on a low heat setting. If you fully re-cook them, they'll be too tough to eat. ^{[17]
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Things You'll Need

Stock pot
Salt
Cutting board
Knife

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How to Cook Langoustine

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Boiling the Langoustines

Peeling the Shells

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