It is rare that the on line fish monger can get hold of live langoustines, able to deliver to my house still alive and kicking. I blanched them right away one by one, just until the tail curled up.
They are so sweet, and meat nicely firm. I am amazed that these langoustines are different from those I used to eat, a lot, in Croatia, which tend to have softer meat and not as sweet. Some cold water seafood is indeed better than warmer water seafood.
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