Langoustines/Scampi
From sweet lobster and crab to delicate scallops and prawns—selected for flavor, texture, and provenance.
The king of prawns. Wild-caught langoustines (Metanephrops challengeri) — sweet, juicy, more like small lobsters than ordinary scampi. Flash-frozen day of catch.
- 🦐 Wild-Caught Langoustines (Scampi)
- Sustainably Caught, North Sea
- ❄️ Flash-Frozen Day of Catch
BEHIND THE PRODUCT: Langoustinos (with an "o" at the end) are not langoustines (with an "e" at the end!). “Langoustino” is the Spanish word for lobster; while “langoustine” is a specific type of large prawn that is most often used for shrimp scampi. Sustainably caught in the clean pristine waters of New Zealand. Langoustines present beautifully — unlike lobsters, they retain their beautiful color even when cooked.
SERVING SUGGESTIONS: The healthiest way to eat langoustines is to steam them over heavily salted, boiling water for about 5 minutes or until the tails are opaque. An electric steamer is a great alternative to stovetop steaming. For a fast and delicious meal, simply serve with melted Échiré butter and your favorite cocktail sauce or remoulade. To eat, break off at the head, squeeze the sides of the tail and slide out the sweet meat, discarding the black vein. You may wish to use a cocktail fork to get every bite! For traditional and impressive shrimp scampi, pan fry with garlic, butter, and parsley and serve over fresh pasta. Alternatively, cut in half when raw, and bake or grill.
Follow the preparation and storage instructions for the specific product. Raw shellfish must be cooked safely; prepared items can be heated or served as directed.
STORAGE: Raw. Keep frozen. Thaw by refrigeration for 12-18 hrs.
INGREDIENTS: Langoustines (Shellfish)
Products ship in insulated, temperature-controlled packaging. Keep frozen unless the individual product instructions state otherwise.
Delicate langoustine sweetness
New Zealand langoustines bridge lobster and prawn: sweet, refined, lightly briny, and tender with a gentle snap.
What makes exceptional shellfish
Species, harvest waters, handling, and preparation shape every shellfish product. Product metafields make those details specific.
Waters matter
Cold-water lobster, North Atlantic scallops, Alaskan crab, and Pacific prawns develop different flavor and texture profiles.
From delicate to substantial
Scallops are silky and tender, prawns are snappy, crab is flaky, and lobster offers a succulent, firm bite.
Raw or prepared
Tails, claws, legs, picked meat, cakes, stuffed shellfish, and ready-to-heat dishes each require different handling reflected in the product details.
Selected by species, waters, and preparation
Product-specific profiles make it easier to choose the right shellfish for your table.
The provenance
Cold, clean waters and responsible harvest methods create distinctive flavor and texture.
The variety
Every species has its own balance of sweetness, salinity, richness, tenderness, and firmness.
The selection
Choose tails and legs for a centerpiece, picked meat for convenience, or prepared shellfish for an elegant shortcut.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this shellfish product.
Exceptional shellfish, delivered cold.
Species-specific sourcing, texture, flavor, and preparation—explained product by product.