Chef Girardin in his kitchen shelling langoustines.

Chef's advice: tips on storing and cooking langoustines

Mis à jour le
7 October 2019

Recognized chef Jean-François Girardin, winner of Meilleur Ouvrier de France in 1993, is now retired from the hustle and bustle of professional kitchens and now shares his extensive knowledge with the next generation of chefs, training and helping them to prepare for competitions. We met up to discuss langoustines.

With its delicate and flavourful flesh, langoustines are a real delicacy. The chef recommends keeping them in a cold space rather than the fridge. Cook them quickly for a slightly seared effect.

How should langoustines be stored to preserve their flavour?

The chef emphasises that the langoustine’s fleshis particularly fragileso precision is required to shell it. It's important to remove the stomach sac by breaking the end of the langoustine's tail in order to keep only the soft, flavourful flesh; it's best to keep them in a large cold space rather than the fridge. Given that this crustacean's flesh is particularly fragile, storing it in the fridge will lead the product to go soft and will significantly reduce its flavour. According to Jean-François Girardin, the most important thing is to shell the langoustine “as quickly as possible” for optimal cooking or for cold storage.

Chef Girardin using a knife to remove the entrails from a langoustine's tail.

What's the best way to cook langoustines?

Langoustines are very quick to cook:all they need is“a frying pan and they’re done.” They can also be “cooked in stock” on a low heat for a particularly special flavour. Remember,“carcasses can be used to make coulis”, delicious sauces that can accompany all sorts of fishes.

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