Langoustines is only good when alive or very very fresh, they are delicate and do not travel well. Once not that fresh, the texture deteriorate fast and becomes mushy after cooking. Overcooking also make them mushy, which is why I really order them in restaurants.
Live Belmullet langoustines 
Live Belmullet langoustines
These are delivered alive, I keep them in salt water with some rice wine, cover with lid and let them drink, and hopefully clean out the last bit of stuff in their gut.
Blanch in a pot of boiling water one by one, until the tail curl up and water reboil, around 15 to 20 seconds, cool down naturally. Peel when cool enough to handle, they will be semi-raw and warmed through, the best combination of sweet flavor and crunchy texture.
Live Belmullet langoustines soup
The claw and shell is cut up, stir-fried in some butter and made into soup.
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