Sun and seafood. The combination always boosts our souls. Little wonder we travel to water-rimmed places such as Florida to jumpstart our spirits. This spring, we plan to start our warm weather ...

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This recipe comes to us from Scotland. To prepare the scallops use a stiff knife to split open the shells and break through the hinge. Carefully scoop out the flesh.Trim away the skirt and muscle.

The langoustine lives in sandy or muddy bottoms, where it digs its burrow. PATRICK PLEUTIN POUR M LE MAGAZINE DU MONDE Contrary to popular belief, the langoustine is not a small lobster. From its ...

If the word 'nephrops' is meaningless to you, it shouldn't be. Better known as langoustine, or scampi when its rear end is dressed in batter or breadcrumbs, it's the UK's most lucrative seafood - ...

For the Creamy Langoustine Broth: Heat the pot over medium-high heat. Add in a very thin coat of oil. When the oil starts to shimmer, add the pieces of lobster carcass. Stir the pieces a few times to ...

A new machine designed to stun and tail langoustine onboard is preparing for real-world rollout after proving its strength at ...

Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the ...

Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking. Frozen, ...

Sun and seafood. The combination always boosts our souls. Little wonder we travel to water-rimmed places such as Florida to jump-start our spirits. This spring, we plan to start our warm weather ...