Sauteed Langoustines

1. Rinse the langoustines under cold running water. Pat dry with paper towel and set aside.

2. Heat a large skillet on the stove on medium heat. Add a small amount of butter, such as 1 tablespoon per half-dozen langoustines.

3. Add the langoustines to the skillet and saute, moving the langoustines around constantly, for about 8 to 10 minutes, once the langoustines' shells turn a reddish pink. Remove the langoustines from the skillet and allow to cool, about 10 minutes.

4. Separate the tail from the body and remove the shell. Use a crab cracker to remove the claw meat. Discard the remaining langoustine parts and add the langoustines to your dish or eat cold, similar to shrimp cocktail.

Boiled Langoustines

1. Fill a stockpot about two-thirds of the way full with water. Add a small amount of salt and bring to a full rolling boil on high heat.

2. Add the frozen langoustines and boil for about 10 to 12 minutes or until the langoustines' shells turn a reddish pink. Remove the langoustines with a slotted spoon and allow to cool for at least 10 minutes.

3. Use a crab cracker to separate the claw meat from the claws. Break the tail away from the body and remove the tail meat from the shell. Chill the langoustines and serve with cocktail sauce or add to the dish you are using the crustaceans in.