Here are some of our favorite langoustine recipes. Enjoy!
Langoustine Salad With Shaved Foie Gras and White Balsamic Vinaigrette by Eric Ripert of Le Bernardin, Wine Spectator magazine
Langoustines alla Busara Food & Wine magazine
Langoustine Butter (made from the heads and shells) by James Peterson "When confronted with an expensive shellfish such as lobster, crayfish, oysters, langoustines, scallops, etc – consider serving the shellfish as a topping for chicken. As odd as this may sound, it actually has a long history in 18th century French cuisine."
Langoustines with Lemon and Pepper Butter by Jamie Oliver
Creamy Langoustine Soup Saveur magazine
Langoustines Are Better Than Lobster Bon Appétit magazine
Langoustines With Oysters and Seaweed by Mark Bittman, New York Times