Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Also known as Dublin Bay prawns or scampi, langoustines are orangey-pink in colour when live. When buying live, select medium sized langoustines, which have all their legs and pincers intact, and ideally are moving and not limp. They should not feel heavy for their size, as this indicates good muscle quality. If storing before cooking, place the langoustines in a container in the bottom of the fridge covered with a damp tea towel. Do not store for longer than 24 hours. Before cooking live langoustines, place them in the freezer for 15 minutes to sedate them.

...Prepare langoustines for the grill

Step by step

1 Put the langoustine belly side down on a board and cut down through the head and tail to divide in half.

2 Remove the grit or stomach sac from each langoustine half.

3 Remove the intestinal tract from the tail. Any liver in the head area can be left in or spooned out and used in a sauce.

To see our recipe for Grilled langoustines with chilli, garlic and coriander, click here

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