Like lobsters, langoustines lend themselves to all typical cooking methods such as boiling, frying or grilling.
It is important to ensure that langoustines are cooked for a sufficient length of time. Larger specimens may need to be cooked for up to 30 minutes or even longer.
Tip: To prevent the tasty salt leaching from the langoustine when boiling in water, simply prepare a special stock in which to cook it. One way to make this is to boil two to three carrots, the white part of a leek, half a stick of celery, two onions, two to three garlic cloves, two bay leaves, a large sprig of thyme and a dash of lemon juice in plenty of water, and add some salt and white wine.