How to prepare Langoustines like a Chef at home
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1. Defrost langoustines using packet guidelines
2. Using a pair of disposable gloves, remove body from head by pulling and slightly twisting at the same time. You may be lucky and find a green coloured roe in the head end these are the eggs of the langoustines which can be used in sauces, soups etc along with the head part.
3. Starting at the wide part of the langoustine tail, remove shell parts one at a time working down towards tail end.
4. When you reach the tail end pinch tail with thumb and finger and pull away, this should remove the internal tract (Black strip) at the same time. If it does not come out just cut down the back of the tail with a sharp knife and remove using tweezers or point of a small knife.