How to prepare cooked langoustine tails

1. Hold the langoustine head in one hand and the tail in the other and gently break off the head and discard (or retain for making stock).

2. Use a small sharp knife to trim off the head end of the tail to neaten its appearance.

3. Now squeeze the shell to crack and peel off.

4. Using a small knife, make a neat incision down the back of the langoustine.

5. Remove the dark intestinal tract with the tip of the knife.