Langoustine: Kill, Cook, and Clean (Step-By-Step Guide)

Here's a full guide on how to cook langoustine. The video covers everything you need to do with live (or frozen) langoustine to prepare them for eating. I go over how to humanely kill them, how to cook them in a pot, and on the grill, and then how to break them apart. Langoustine has many names, including Norway lobster and scampi. I use all the different names throughout the video. Scampi in particular is generally used when referring to the tail of the Norway lobster, while the other two are used for the whole crustacean. *Recommended Tools (paid links):* Victorinox Chefs Knife: https://amzn.to/3u0SUn4 Wooden Mallet: https://amzn.to/3HqOV66 Butchers Block: https://amzn.to/3U7PlG8 *Timestamps:* 0:00 Here's what you need 0:20 What to do with frozen langoustines 0:58 Humanely killing langoustine 2:14 Cooking langoustine 4:14 How to open scampi tails 6:07 Removing the vein on top of the scampi 6:58 How to open small Norway lobster claws 7:58 Preparing the langoustine for BBQ 8:34 Splitting langoustine in half humanely 9:26 Removing the tail vein from a langoustine split in half 10:52 Grilling Norway lobster 12:47 Cracking langoustine claws open 13:50 Taste test of the grilled scampi tail Fishing for langoustine video: https://youtu.be/LPQ0fas-JFQ