- Rich in copper, zinc and selenium
- Sourced in Scottish lochs
- Available year-round
- Boil rapidly and serve with garlic aioli
- 17-20 per box
Also known as Dublin bay prawns, langoustine are like little versions of lobsters. They are prized for their lovely meat which is subtly sweet in flavour and has gorgeous pink stripes on the outside. Langoustines can grow up to 25cm in length but the ones you’ll get are smaller (around 10cm) and more flavoursome. They are usually cooked in a large vat of boiling water for about 3 minutes and are then drained and served whole at the table with some choice dipping sauces such as homemade garlic mayo, ready for you to get your hands involved. They can also be grilled whole with butter and parsley, but knives and forks are still second rate to agile fingers. The main eating is on the body but if the claws are a decent size, crack those open to discover a delicious morsel of firm pink meat.
These langoustines are frozen raw. Store in the freezer and consume within 3 months, or defrost in the refridgerator overnight and cook before consuming.