Читать книгу Kitchen Memories - Lucy Boyd - Страница 54

Langoustines have the most delicious sweet flesh – pale pink and more delicate than that of their larger cousin, the lobster. I will always order them if I see them on a menu, as they can be difficult to find fresh in the shops.

The best, juiciest and plumpest langoustines tend to come from Scotland, where the waters are cold enough for them to thrive. These beautiful creatures are fished in relatively small boats off the Scottish coast from sustainable stocks with well-managed quotas. I am mentioning this since I would hate for them to become unavailable other than frozen, which is not the idea at all.

Fresh langoustines need to be cooked when they are alive (although you can put them to sleep first by keeping them in the coldest part of the fridge, covered with ice and sheets of damp newspaper, for a couple of hours prior to cooking). My favourite way of cooking them is to plunge them into boiling water and then serve simply with a bowl of mayonnaise to dip into.