Butterflied Langoustine Tails

12  large butterflied langousine tails -  a delicious and elegant seafood treat. The langoustine tails have been split lengthwise, or "butterflied," which not only makes them look beautiful but also allows for quicker and more even cooking. This preparation makes it easier to remove the cooked meat and enjoy its sweet, delicate flavour.
How to Cook:
Butterflied Langoustine tails are super versatile and can be cooked in various ways: Grilling: This is a popular method. Brush the tails with olive oil, garlic butter, or a marinade, and grill them for a few minutes per side until the flesh is opaque. Pan-frying: Heat a pan with butter or oil and cook the tails for a few minutes on each side until cooked through. Add herbs, garlic, or lemon juice for extra flavour. Baking: Place the tails in a baking dish, drizzle with your choice of oil or butter, and bake in a preheated oven until cooked. Poaching: Gently poach the tails in a flavourful broth or court-bouillon until they turn pink and are cooked through.
Cooking Time: Langoustine tails cook quickly. Overcooking will make them tough, so watch them carefully. They're done when the flesh turns opaque and is firm to the touch. Enjoy! They're fantastic as an appetizer, a light meal, or as part of a larger seafood platter.