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Cooked Frozen Scampi (Langoustine)
A prized crustacean
Temporarily out of stock
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These langoustines, or scampi, are already boiled, and have a firm flesh, and a rich, sweet taste
Cooked Frozen Scampi (Langoustine)
A prized crustacean
These langoustines, or scampi, are already boiled, and have a firm flesh, and a rich, sweet taste
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Langoustine, sometimes known as Scampi, is considered the Emperor of Crustaceans, and is prized for its exclusivity and rich flavor. It’s thinnish in form, and resembles a deep-sea prawn crossed with a lobster. It has an orange-pink shell that brightens a bit when cooked. Its flavor is rich and mildly sweet, and its flesh is firm and lean. These langoustines are already cooked. They are boiled then frozen, so they are ready to serve.
Preparation And Pairings
These langoustines are boiled then frozen. All that needs to be done with thaw them, and prepare them any way you want. They’re great with something as simple as a garlic butter sauce.
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
Arrives frozen. Once thawed, it must be consumed within 48 hours.
Langoustine, sometimes known as Scampi, is considered the Emperor of Crustaceans, and is prized for its exclusivity and rich flavor. It’s thinnish in form, and resembles a deep-sea prawn crossed with a lobster. It has an orange-pink shell that brightens a bit when cooked. Its flavor is rich and mildly sweet, and its flesh is firm and lean. These langoustines are already cooked. They are boiled then frozen, so they are ready to serve.
These langoustines are boiled then frozen. All that needs to be done with thaw them, and prepare them any way you want. They’re great with something as simple as a garlic butter sauce.
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.
Arrives frozen. Once thawed, it must be consumed within 48 hours.
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