How to Clean, Split, and Grill Langoustines

Langoustines are a luxurious delicacy, and when grilled properly, their sweet, delicate flesh shines. This guide walks you through the essential prep steps: separating the tails, splitting them, and grilling them to perfection.

Step 1: Removing the Tails from Whole Langoustines

1. Hold the langoustine firmly, grasping the head with one hand and the tail with the other.

2. Twist gently but firmly to separate the tail from the body. You’ll feel it release cleanly with a pop.

3. Discard or reserve the heads and claws for stock or sauce—they’re packed with flavor.

💡 Tip: If you want completely shelled tails, you can gently crack the shell with your thumbs and peel it away before splitting.

Step 2: Splitting the Tails

1. Lay the langoustine tail shell-side down on a stable cutting board.

2. Using a sharp chef’s knife or sturdy kitchen scissors, make a lengthwise cut from the top of the meat (near the thicker end) all the way down to the tail fin.

3. Cut straight through the shell and flesh to create two neat halves.

4. Open them up flat—this exposes the meat for grilling and gives a beautiful presentation.

5. Remove the vein (if visible) with the tip of the knife or a skewer.

💡 Tip: Press down on the back of your knife to get through tougher shell sections cleanly and safely.

Step 3: Grilling the Langoustines

1. Preheat your grill to medium-high heat.

2. Lightly brush the flesh side of the langoustine tails with olive oil. You can also season with a little sea salt, lemon zest, or a garlic-herb butter.

3. Place the tails shell-side down on the grill. This protects the flesh from overcooking and lets the shell act like a mini cooking tray.

4. Grill for 2–3 minutes, until the flesh turns opaque and starts to firm up. Avoid overcooking—they become tough quickly.

5. Optional: Flip briefly for 15–30 seconds if you want light grill marks on the flesh side.

🧈 Bonus: Just before removing from the grill, drizzle with melted butter or lemon juice for added richness.

Ready to Serve!

Serve hot off the grill with your favorite sauce, over pasta, or on a seafood platter. These are perfect with lemon wedges and a chilled glass of white wine.