Our langoustines are traditionally creel caught off the west coast of Scotland and landed in the small village of Gairloch.
Langoustines are a close relative of the lobster but much smaller and unlike lobsters they don’t turn red when cooked. They are also commonly known as Dublin Bay prawns. Their meat is found in their tails and also in the claws of larger ones. Langoustines are amongst the most highly prized shellfish and appear on the menu of many top restaurants.
Be careful when handling live langoustines as these guys will try to pinch you with their long front claws.
Langoustines can be stored in your fridge under a damp cloth for 2 -3 days. Even if they die in the fridge you can still keep them for 2 days before cooking. If you want to freeze them blanch them in boiling water for 2 minutes then allow to cool before freezing.
How to get started
To ensure your langoustines are still lovely and fresh check that their eyes are bright, there is little smell and they are bright orange in colour.
We believe the most humane way to kill langoustines is to place them in the freezer for 20 minutes which will put them to sleep before cooking.
Larger langoustines can be cooked just like lobster. Cut them in half, brush the meat with melted butter and any herbs of your choice and grill or barbeque them for 2 -3 minutes.
Place whole langoustines in cold well-salted water or wine, bring up to the boil and boil for 3- 4 minutes. Remove the langoustines from the pan and let them cool naturally – don’t run water over them as you will lose their beautiful natural flavour. You can now pull the tail meat out and serve. If you’re lucky there may also be some meat in their claws.
Have fun cooking your langos!