To cook frozen langoustines, thaw them in the refrigerator, then boil them in a pot of water for three minutes. Remove the langoustines from the boiling water, and cool them in cold water for another three minutes.
- Thaw the langoustines
Remove the frozen langoustines, also known as Norway lobster or scampi, from their package. Place them in a bowl, and cover the bowl. Place the bowl of langoustines in the refrigerator for at least 12 hours to thaw. Rinse and drain the thawed langoustines.
- Boil water
Fill a pot with water, and place it on the stove. Turn the heat setting to high, adding a little salt to the water according to your taste. Bring the water to a rolling boil.
- Drop in langoustines
Use a slotted spoon to drop the langoustines into the boiling water. Let the langoustines cook for three minutes. Avoid overcooking them to prevent the flesh from tasting rubbery.
- Remove the pot
Remove the pot of langoustines from the stove, and drain the hot water.
- Cool the langoustines
Fill the pot with cold water to stop the langoustines from cooking any more. Allow the langoustines to cool in the water for three minutes, and then drain the pot.