In the Crustacean World the Langoustine takes the place between the Lobster and the Prawn which is something to behold with respect. Personnally, I do enjoy them cooked but just like that with some Parsley and the squeezed juice of a Lemon.

Langoustines.

However they are plenty of recipes out there to make a feast of Langoustines. First of all their size make them perfect to be skewered and ultimately being barbecued. Shelled would be better and far less inconvenient for everyone, so to part boil them would be advised. As for Vegetables to go upon the Skewer I would recommend Sweet Bell Pepper, Red Onion and Cherry or Baby Plum Tomatoes.

Langoustine Skewers, in the middle of Summer it is delightful.

If Langoustines like Prawns can make excellent Skewers either grilled or barbecued, they also can impart a lot of flavour in a Soup, a Bisque or a Stock. In a Soup, a Langoustine is simply more than just decorum. There is not only the Rustic appeal in such a Soup, there is the flagrant/fragrant meatiness and sweetness of the Langoustine to 'Titille' your palate to some sort of great appreciation. ( I have no word for Titille, apart for tickling your tastebuds which is what I meant in a very French way).

 The large Langoustine are on the left, the Prawns are on the right hand side so you can see for yourself the difference in size from one to the other.

Scottish Langoustines

About Scottish Langoustines