Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. For the mustard mayonnaise, put the mustard ...

Alternatively, deep-fry them in batter, or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustines should be reheated gently; don't re-cook them or they'll toughen.

becoming the home of scampi and the largest-ever manufacturer of breaded scampi.” Whitby Seafoods was founded by current chairman, Graham Whittle, in 1985 and remains a family-run business. Employees ...