Crtb Ae06278 Dequin NicolasHead for Brittany’s ports: Le Guilvinec, of course, Lorient, the most important port in mainland France for langoustines, as well as Loctudy and Lesconil. You can watch the coastal catch being unloaded. The Haliotika Sea Centre at Le Guilvinec offers tours of the coastal fish auctions.
Langoustines are fished all year round, but the high season is between April and October.
To ensure the flesh stays white and firm, there’s nothing simpler: cook them in a large pan of salted water and drop the langoustines in when it boils. As soon as they rise to the surface, remove them from the water immediately. They are delicious served with a home-made mayonnaise. Large ones can be grilled on a barbecue.
When the boats come in at the end of the day, you can buy live langoustines straight from the sea: they are sold off the back of the trawler.
Want to take some away? The fishmongers, La Cotriade, located in the centre of the market halls in Audierne, will steam them for free. Ask them to put the langoustines in an insulated tray for you.
A tip
It takes between 20 and 30 langoustines to make a kilo. They should be eaten within 24 hours.
Every two years in August, the Langoustine Festival attracts more than 15,000 visitors to Lesconil. This is your chance to discover local gastronomy and take part in a giant free tasting of langoustines. The programme also includes a sea trip aboard a trawler, Breton music, Breton dancing lessons, shows and processions by traditional Breton bands and folklore groups.
