Cooking Spiny Lobster (langoustine)

BEFORE COOKING:

Thaw and rinse the frozen spiny lobster. Rinse the live spiny lobster under running water and render it inactive in the freezer for 15 minutes.

COOKING:

Place the spiny lobster into boiling water with the head down. Once the water returns to a boil, cook as follows: frozen spiny lobster for 2–3 minutes, fresh spiny lobster for 10–12 minutes. Begin timing from the moment the water boils again. At the very start, salt the water, add pepper, thyme, parsley, and bay leaves. Cut the lemon in half, squeeze its juice into the water, then add the squeezed lemon halves into the boiling liquid. Optionally, add wine. Cook uncovered. The cooked spiny lobster will have a pink-salmon colour.

AFTER COOKING:

Remove the spiny lobster from the boiling water, dry it, and cut the body lengthwise.

SERVING SUGGESTION:

Serve the spiny lobster with melted garlic butter and, if desired, with vegetables.

Enjoy your meal!