Langoustine Tails (shell on)
The finest langoustine with juicy succulence
- We freeze our langoustine at the peak of perfection
- Large and juicy with the shell on for flavour
- Low in fat and easy to cook
Price per kg:
|Origin:||North East Atlantic Waters|
Our langoustines bring the flavours of the sea into your kitchen. Fully prepared and ready to cook in just a couple of minutes for superb texture and flavour. These really are extraordinary.
Our wild Langoustines are caught around the coastline of Scotland, and are legendary the world over for their fantastically sweet flavour.
When sautéing, use a sharp knife to carefully cut down the middle of each tail stopping before the end.
Use a heavy-bottomed frying pan over a medium heat. Add a little oil or butter, or a combination of the two.
To use as little oil as possible, brush the tails with oil before frying, instead of adding it to the pan.
Fry the flesh side down first for approximately 1 minute.
Turn and cook for a further minute. Be careful not to overcook as the tails can quickly become dry.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Langoustines (Nephrops norvegicus) (CRUSTACEANS), Preservative: Sodium MetabiSULPHITE.