Air-flown Live French Gillardeau Speciale Oysters
The Jewel of French Gastronomic Heritage
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Fresh Scampi (Langoustine)
The Emperor of Crustaceans
PHP 12,990.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
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Succulent and meaty, scampi (or langoustine), has a light sweet flavor, and can be prepared in a variety of ways
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
1 / 2
Fresh Scampi (Langoustine)
The Emperor of Crustaceans
Succulent and meaty, scampi (or langoustine), has a light sweet flavor, and can be prepared in a variety of ways
PHP 12,990.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator
Touted the Emperor of Crustaceans, scampi or langoustine is valued for its rarity and its flavor. It has a slim shape, looking like a cross between a deep-sea prawn and a lobster. Its shell is an orange-pink color that turns a little brighter when cooked.
Scampi has a firm, lean, white meat, with a juicy, lightly sweet flavor.
Preparation And Pairings
Roast your langoustine or boil them in well-salted water. Serve with a squeeze of lemon, and a side of aioli or a garlic butter sauce. It’s also great to use in pastas and curries, coated in batter and deep-fried, steamed, broiled, and baked.
A Crustacean Of Many Names
Langoustine, or Scampi, is also known as Norway Lobster or Dublin Bay prawn. They are orange-pink in color, quite similar to lobsters, but a lot smaller. They are also often mistaken for giant deep-sea prawns, but are closer to the lobster family. Long ago, they were considered scraps, and were either tossed, sold for cheap, or eaten by fishermen. But in recent years, the clamor for this crustacean has grown, and restaurants' demand for its lobster-like flesh began to increase. Now you see langoustines appear regularly in menus of Michelin star restaurants across the world.
Storage Instructions
Wrap your fresh scampi in damp paper, and store with ice packs or in the refrigerator. Keep the lobsters as cold as possible. But do not freeze them. Consume within 2 days.
Touted the Emperor of Crustaceans, scampi or langoustine is valued for its rarity and its flavor. It has a slim shape, looking like a cross between a deep-sea prawn and a lobster. Its shell is an orange-pink color that turns a little brighter when cooked.
Scampi has a firm, lean, white meat, with a juicy, lightly sweet flavor.
Roast your langoustine or boil them in well-salted water. Serve with a squeeze of lemon, and a side of aioli or a garlic butter sauce. It’s also great to use in pastas and curries, coated in batter and deep-fried, steamed, broiled, and baked.
Langoustine, or Scampi, is also known as Norway Lobster or Dublin Bay prawn. They are orange-pink in color, quite similar to lobsters, but a lot smaller. They are also often mistaken for giant deep-sea prawns, but are closer to the lobster family. Long ago, they were considered scraps, and were either tossed, sold for cheap, or eaten by fishermen. But in recent years, the clamor for this crustacean has grown, and restaurants' demand for its lobster-like flesh began to increase. Now you see langoustines appear regularly in menus of Michelin star restaurants across the world.
Wrap your fresh scampi in damp paper, and store with ice packs or in the refrigerator. Keep the lobsters as cold as possible. But do not freeze them. Consume within 2 days.
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