Prepping Langoustines
How to clean and portion them without wasting the good bits.
Fresh live langoustines are one of Scotland's great gifts. Treat them right — they cook in seconds and demand very little. The one job you can't skip is deveining. Grit ruins everything.
Watch a demonstration
How to Peel and De-vein Prawns
hosted by Rick Stein
How to do it
- 01
Stun them, kindly
Put the langoustines in the freezer for 15 minutes before you start. They go quiet and it's fair on them.
~15 min - 02
Twist the head off (or don't)
For grilling whole: skip this step. For pasta and butter dishes: twist the head off with a firm, quick turn. Keep the heads in a bowl — the shells make an incredible bisque.
~2 min - 03
Cut down the shell
Take the shears and cut down the back of the shell from head to tail — but not through the meat. Peel the shell open like a book.
~2 min - 04
Devein
With the paring knife, run a shallow cut down the back of the meat and lift out the dark thread. Rinse under cold water. This is the one job that matters — skip it and you eat grit.
~3 min - 05
Portion and pat dry
Pat the meat completely dry with kitchen paper before it hits the pan. Wet langoustines steam; dry ones caramelise.
~2 min