Raw, shell-on
Responsibly sourced langoustines from off the coast of Scotland, whole and in the shell. These Scottish Whole Langoustines are beautifully sweet and succulent, for a stunning seafood starter.
Cooking guidelines from defrosted: bring a large pan of heavily salted water to a rolling boil (1 tbsp salt to 1ltre of water)
Carefully and without overcrowding the pan add the langoustines and cook for 3 to 4 minutes, taking care not to overcook them.
You can tell if they're ready, by checking the underside of the tail; when cooked the flesh will have turned white as opposed to translucent.
If serving straight away, remove from the pan and drain before serving.
Preparation when sautéing tails: separate the tails from the body, use a sharp knife to carefully cut down the middle of each tail stopping before the end. Remove any of the vein that runs down the centre.
Cooking guidelines from defrosted: Preheat a heavy-based frying pan over a medium heat. Add a little oil to the pan, or brush the tails with oil before frying. Fry the flesh side down first for approximately 1 minute. Turn and cook for a further 1-2 minute. Be careful not to overcook as the tails can quickly become dry.
Cooking appliances vary in performance, these are guidelines only.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Langoustine (Nephrops norvegicus) (CRUSTACEAN), preservative: sodium metabiSULPHITE.
| Typical per 100g |
| Energy: 332 kJ/78 kcal |
| Fat: 0.3g, of which Saturates: 0.1g |
| Carbohydrate: 0.2g, of which Sugars: 0.1g |
| Fibre: 0.5g |
| Protein: 18.6g |
| Salt: 0.81g |
Carefully selected
Supplied frozen
Premium British Shellfish
Cook from defrosted
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