Scottish Whole Langoustines

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.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​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.​

NUTRITIONAL INFORMATION