Put langoustines in salted water to make it easier to remove their shells. You can also add them whole to stews, curries and paellas, where they will impart superb flavour to the finished dish. Alternatively, they can be butterflied and barbecued quickly over a high heat, then served with lemon and aioli for a simple but luxurious supper. Pre-cooked langoustines can be reheated (gently) and added to salads or sandwiches with mayonnaise and lemon.
