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Fill a stockpot about two-thirds of the way full with water. Add a small amount of salt and bring to a full rolling boil on high heat. Add the frozen langoustines and boil for about 10 to 12 minutes or until the langoustines' shells turn a reddish pink.Remove the langoustines with a slotted spoon and allow to cool for at least 10 minutes.ill a stockpot about two-thirds of the way full with water. Add a small amount of salt and bring to a full rolling boil on high heat. Add the frozen langoustines and boil for about 10 to 12 minutes or until the langoustines' shells turn a reddish pink.
Otherwise, the usual rule of thumb for lobster tails is one minute of boiling time for every ounce. Four-ounce tails, then, should boil for four minutes, while 10-ounce tails will require 10 minutes. As always, the details are important. First, as with whole lobster, you'll need 2 to 3 quarts of boiling water per pound of tails. That way, your water will return to the boil quickly after the tails are added.