Recipe: langoustines

‘Being a purist about langoustines, I like them plain, in the shell and with a little mayonnaise’

I shall continue to look on langoustines as a rather special treat to be reverenced with the unction of a little mayonnaise and let the Venetians do what they want with their scampi.

Copyright The Financial Times Limited 2017. All rights reserved. You may share using our article tools. Please don't cut articles from and redistribute by email or post to the web.