Langoustines

Live Atlantic langoustines, a rare find here, for Euro 18 a kilo.
1. Bring a big pot of water to boil, add one chopped onion, a few slices of ginger, bay leaves.  Simmer for a short while to make a simple stock. 
2. Put in just enough crayfish to fill the pot, close the lid, when water boils again, turn off the heat.  When the langoustines tails curl up, around 2-3 minutes, take them out onto a large plate. Repeat with remaining crayfish.
3. Sprinkle salt, pepper and drizzle olive oil on the hot langoustines. When cool, put in fridge. Serve cold. The flesh is more firm and sweet when cold (like Chiuchow crab).