This Crustacean can swim its way nicely to make a very delicious Stock which in turn can give body to a Broth, a Soup or a Bisque.

One of my favorite word is versatile and the Langoustine is by all mean versatile.

For a Stock of Langoustine to have a decent body, flavour, it takes far less than 30 minutes of gentle simmering. Imagine that you are taking care of them in a Spa for a little Jacuzzi session. You can watch the little bubbles that makes you happy although they are not the ones of Champagne, they are the one of a nicely scented Stock. 

Because if you overcook those babies and boil them or part boil them for too long, the scent will smell and the taste will be somewhat acrid. So keep a eyes on those bubbles and trust your nose and gut instinct.

A stock is flexible as for the ingredients your are putting inside it. But you do get good results with having working a base, your personal 'Trinity' which you enjoy the most. For me it is a couple of chopped Carrots, some Celery, and keep the green fronts of Carrots or Celery, chopped they can be used later for the decoration of the Soup. For the Celery Fronts if can be pretty garnish, looking a little like paler parsley leaves, they also can go to flavour the Stock, just as well.

Then an onion flavour in a Stock, I do find essential, it would be like an emotional Drama without you reaching for a tissue to dry your tears without that. Leeks are a very good option and mine by choice roughly chopped. But Onion will still go in peeled. As a rule of thumb I put two Leeks in and one Onion or vice versa.

Don't forget your Aromatic herbs of choice depending upon what you will do with your Stock afterwards. If you want to go British, Greek, French, Meditteranean, Asian, the world is your oyster to be a pearl within it. I am speaking lemons, limes, lemongrass, a whole chilli, tomatoes, garlic, parsley, coriander, cloves, bouquet garni, bay leaves, kafir leaves, peppercorn: you choose what you want to aim for a result. Your magic little potion is within your hands, so you can conjure up the elements to transport you somewhere.

For example the combination of Kafir leaves, Sechuan pepper, Lemongrass, Limes, a dried or fresh Chilli, Coriander can bring your palate to the realm of Asia.

When you have decided of all the ingredients to go with the Langoustine Stock, there is another decision to make. It is about the main ingredient: the Langoustine.

It is also about the finishing dish you want to achieve. Because you can simmer your Langoustine, but take some out within ten minutes to use as physical ingredients, but decorative of your dish. You give them a standing ovation that way, a presentation to the crowd. 

With an Asian Langoustine Broth, seeing is already eating. I will not mention the butterfly eyes that is already reaching the belly but... the bowl is there in front of you, made in a delicious stock and with the Langoustines Divas swimming in it. Those little Mermaids of the Sea will fill you with pleasure.

Another important thing is for the Stock to be poured in a bowl or large container. Use a large strainer with muslin cloth, a couple of them, especially if you did break the langoustine apart. The Stock would be then full of flavour.

My aim is always to use a Shellfish Stock within a day or two. So planning is key. The what do I want to do with it? is the main question. But it can be kept in a freezer for up to about two months so if you have as good as an ingredient as Langoustine, it is good to know.

A little tip is you can pour your cooled Stock in ice cube trays. Keep them when you need them to Langoustine up a Fish Soup or a Fish Broth... Just an idea with a wink.