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THE FISH SOCIETY
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The Fish Society > By fish type > Prawns+Scampi > Langoustines

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Langoustines

Whereas prawns only turn pink (and lobsters red) when cooked, the langoustine is a lovely pink in real life. The claws add to its appeal, but mainly to the eye - you need a 100g specimen before it's worth the effort of extracting the meat from the claw. All the fish in any pack are the same size. These fish are raw. Take care when peeling them - the shell edges are tougher and sharper than on a prawn. There's a handy solution to this problem involving a rolling pin in our scampi video.

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Recipe
Langoustine as a starter Fish code 141019 or 141005 Serves 4





1 pack Fish Soc Langoustine (thawed)
2 lemons, halved
Mayonnaise
Parsley to garnish
1 Boil a large pan of water

2 Put in thawed langoustines.

3 Cook for about ten minutes after water has returned to boil.

4 Remove from water and allow to cool.

5 Arrange artistically on individual serving plates with a little pool of mayo, a half lemon and the garnish.

NB The shells are much stronger than those of prawns. The best way to handle them is to press the undersides of the shells inwards until the top part cracks, then peel away from the top.