Langoustine Tails
Langoustine Tails
Langoustine Tails

Langoustine Tails

The same caviar used by Michelin-Star chefs, delivered right to your door.
Regular price$145.00

DESCRIPTIVE QUALITIES: The illustrious langoustine tail is truly a delectable delicacy to behold. These rare and hard to find tails are straight from Norway. Its succulent texture, coupled with its exquisite flavor, is sure to make even the most discerning palette tremble with delight. Each tail is hand-selected for its remarkable quality, ensuring a truly outstanding experience with each bite. Perfect for any fine dining occasion, langoustine tails are an exquisite seafood dish that is sure to make a lasting impression.

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 Norway. Langoustine present beautifully — unlike lobsters, they retain their beautiful color even when cooked.

SERVING SUGGESTIONS: Some easy langoustine recipes include the following…the healthiest way to eat langoustine 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 langoustine 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 langoustine shrimp scampi, pan fry with garlic, butter, and parsley and serve over fresh pasta. Alternatively, cut in half when raw, and bake or grill.

ORIGIN: Norway

STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 12-18 hours prior to cooking.

INGREDIENTS: Langoustines (Shellfish)



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