The Clyde's finest, cooked in butter, gone in seconds.
Scampi to a chip shop, gold to a chef. Live langoustines are one of Scotland's greatest exports and — infuriatingly — most of them get shipped straight to France. Buy them alive, prep them properly, cook them fast. That's the whole recipe.
A proper fishmonger, ideally same-day off the boat at Oban, Mallaig or Newhaven. Alive is best; freshly cooked is fine.