Luxury Scottish Langoustines
- Sweet, juicy, wild Scottish shellfish
- In demand the world over
- Raw for you cook as you choose
Price per kg:
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 1-2 minutes. 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
Langoustine (Nephrops norvegicus) (CRUSTACEANS), Preservative: Sodium MetaSodium MetabiSULPHITE.