Raw Scottish Langoustines (700g)
These langoustines, which are wild-caught in the icy waters around Scotland, have historically been breaded and served as ‘scampi’. While this is a great way to enjoy langoustine, we are pleased to see its naturally sweet meat (which is akin to lobster) has been making its way on to more fine dining menus in recent years. Enjoy this fabulous shellfish at home using our recommended recipes.
Also known as ‘Dublin Bay prawns’ or ‘Norway lobster’ these whole raw langoustines are best prepared by sautéing whilst still in their shell, then serving with garlic butter and squeeze of lemon. The remaining heads and shells can be simmered down for a delicious shellfish bisque. Please note that this prawn is naturally pink in its raw state, but must be cooked prior to eating!
- Serves 6
- 700g net weight
The great thing about freshly frozen fish is that often simplicity is best when cooking. Langoustines, for example, are great boiled for 3-4 minutes in salted boiling water. Leave to cool for a few minutes and then have fun cracking the shells to savour the sweet, white meat.
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