For Dipping

• If you intend to keep the langoustine tails whole so you can easily grab hold, consider making a sauce for dipping. You can boil, steam or grill the langoustines and remove the shells from the tails to prepare them. Make a sauce with lime or lemon juice, minced garlic, ginger and chili pepper with a touch of sugar. Serve the langoustines warm or refrigerate them and serve cold with the dipping sauce if they are for a picnic or similar gathering.

Drizzled Over Top

• You can create a sauce to drizzle over top if you serve steamed or grilled langoustine tails, or shred the meat and incorporate it into another dish like langoustine cakes. Depending on your personal taste, try a simple citrus-based sauce, a tomato-based sauce or make it bold and spicy with some horseradish or hot sauce. You can heat the sauce before you drizzle over top, or keep it cold for more of a contrast between the two.

Cooked with Sauce

• For a quick, one-pan langoustine dish, cook the langoustines and the sauce together. Saute some finely chopped vegetables in olive oil until they are softened, then add the base of the sauce. As it heats through, add the langoustines to the pan and place a cover on top. They should only take a couple minutes to cook over medium heat. Stir in cream near the end of the cooking time if you want to add richness to the sauce.

Langoustine Ravioli

• Langoustine ravioli is a standard Italian-style ravioli with chopped langoustine, crab and cream cheese making up the bulk of the filling for each ravioli. You can use a cream-based sauce for this langoustine variation, or use fish stock as a base to stick with the seafood theme. Whichever type of sauce you choose to make, mix your filling together well and roll out the ravioli dough into a thin sheet. Cut it into small squares and place around 1 tablespoon of filling in each square, then cover it with another piece of dough. Pre-cook the langoustines and crab and boil the ravioli for about 5 minutes, before tossing with your sauce.