Super-sized langoustines

We tried some huge langoustines (also called Norway lobsters or scampi) last week. they are best when  simply boiled and served with a dollop of homemade mayonnaise. I don't think I'd ever eaten such biggies before. Actually, before moving to Brittany I very seldom had the chance to eat fresh langoustines, and I had never cooked them. Now - if their price is right - this is a classic saturday evening appetizer. We buy of pound or two of these guys, throw them alive in a pot of boiling water for no more then 2 minutes (3 minutes for these guys), and eat them cold. This winter, we'll try to get more creative with these mini-lobsters...