Have you ever pricked yourself trying to peel a langoustine? The tough and sharp carapace can inflict a real wound. But here's an ingenious solution, embedded in a simple recipe in Elizabeth David's lovely book, Italian Food.
- Olive oil
- After thawing the langoustines, wash, pat dry, then rub their shells with olive oil and salt. Position them carefully top side uppermost, in a large heavy frying pan over a medium heat.
- Watch them carefully, turning upside down after a few minutes, then back upside up again after a further few minutes. Brush a little more oil onto them.
- After 10 minutes, remove from pan, line up neatly bottom side down and flatten gently with a rolling pin. Is this ingenious or is this ingenious?
- Return to pan for two more minutes cooking on each side.
- Remove and serve. The shells peel away like wrapping paper.