Small, orange-shelled lobster relatives with a narrow tail of sweet, firm meat. Split and grill them with butter, or serve the tails raw on ice, and they outclass a prawn every time.

What It Is

Nephrops norvegicus, the langoustine: a slim crustacean with long claws, a pale shell banded in orange-red, and a tail that carries most of the meat. Sold whole, head and shell on, at 8 to 12 cm.

Where It Comes From

Trapped in cold North Atlantic water and frozen aboard the boat within minutes of landing, which is the only way to keep the tail sweet this far from the coast.

Specifications

• Form: Whole, head and shell on
• Net weight: 2 kg per box
• Count: 40–55 pieces per box, 8–12 cm each
• Packaging: Individually quick frozen, glazed lightly

State

Raw and frozen at −18 °C or colder. The light glaze protects the shell from freezer burn and is not counted in the net weight.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator, spread on a tray
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date on the pack, counted from production. Shipped frozen with gel ice in an insulated liner on a cold chain.

How to Cook

• Split the shell along the back, brush with garlic butter and grill until opaque
• Boil in heavily salted water for two minutes and serve with mayonnaise
• Peel the raw tails and serve on crushed ice with soy and wasabi
• Bake with cream and cheese until the top bubbles

Allergens

Contains crustacean shellfish. Packed in a facility that also handles fish and molluscs. Sold as food only, with no health or medical claims.