Wild Langoustine (Norway Lobster)
Also known as the "Norway lobster," our Wild Day Boat Langoustines (Nephrops Norvegicus) are recognized by foodies worldwide for their sweet, lobster-like flesh.
Caught in the pristine waters of Scotland, our langoustine's meat is subtle in flavor and delicate in texture - perfect for a family lunch or gourmet dinner.
Caught in the pristine waters of Scotland, our langoustine's meat is subtle in flavor and delicate in texture - perfect for a family lunch or gourmet dinner.
$79.99
Availability:
In stock
SKU
H56306
Enjoyed Together
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This Item:
$79.99
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$13.89
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$9.79
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$12.59
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$11.49
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$35.49
Total price
Also known as the "Norway lobster," our Wild Day Boat Langoustines (Nephrops Norvegicus) are recognized by foodies worldwide for their sweet, lobster-like flesh.
Caught in the pristine waters of Scotland, our langoustine's meat is subtle in flavor and delicate in texture - perfect for a family lunch or gourmet dinner.
Caught in the pristine waters of Scotland, our langoustine's meat is subtle in flavor and delicate in texture - perfect for a family lunch or gourmet dinner.
Our day boat langoustines are caught off the shores of Scotland. Their flesh is firm but sweet and delicate and can be used in multiple ways. Enjoy them cold, as an entree served with mayonnaise or a cold sauce, or roasted with Garlic and Parsley butter as a main course. They are also a perfect accompaniment to your seafood risottos and pasta dishes.
Our langoustines come raw. For best results, do not thaw the product and follow the cooking instructions. However, you can run cold water over them to separate the frozen langoustines if necessary.
Poached in hot water: Immerse the langoustines in about 1 liter of simmering water. As soon as the simmering resumes, turn off the heat source. Cover and poach for 4 to 6 minutes. Drain and run cold water to stop cooking.
Steamed : Spread the langoustines in a steamer basket, placed over a pot of simmering water. Cover and cook for 8 minutes.
Sauteed: In a hot pan, sear the langoustines over high heat with a drizzle of olive oil. Cook for 7 to 8 minutes, returning them from time to time.
Our langoustines come raw. For best results, do not thaw the product and follow the cooking instructions. However, you can run cold water over them to separate the frozen langoustines if necessary.
Poached in hot water: Immerse the langoustines in about 1 liter of simmering water. As soon as the simmering resumes, turn off the heat source. Cover and poach for 4 to 6 minutes. Drain and run cold water to stop cooking.
Steamed : Spread the langoustines in a steamer basket, placed over a pot of simmering water. Cover and cook for 8 minutes.
Sauteed: In a hot pan, sear the langoustines over high heat with a drizzle of olive oil. Cook for 7 to 8 minutes, returning them from time to time.
Note:
Please note that these instructions are indicative, baking time and baking temperature depend on the type of oven you have.
Nephrops Norvegicus. Contains: Shellfish (Shrimp).
Product from Scotland
Chef tips
Our chef tips byChef Jean Jacques Bernat
Cut them in half, grill them on the BBQ and serve them with Garlic and Parsley butterand a drizzle of lemon juice. So delicious!
