Food: Critical points

Langoustines should always be alive when you buy them, to ensure freshness. As soon as they die they release an enzyme that deteriorates the quality of the flesh. A basic rule is, if they're dead, don't buy whole raw langoustines. Also check the smell – a fishy smell indicates they're past their best.

To remove the langoustine tails, hold the body between your finger and thumb. Twist and pull simultaneously. Next, remove the entrails or intestine. On the tail you will see five fans at the end. Locate the centre one, gently twist it and pull the intestines straight up and out of the tail.

After cooking and cooling, remove the shell by squeezing the edges together until you hear it crack, then pull apart and off the body.