Frozen Scampi Langoustine

Also known as langoustine, these deep-water crustaceans are chilled the moment they leave the water, sealing in their delicate sweetness. The flesh is firm and succulent, set off by bright orange-red segmented shells that make a plate look like a celebration.

Why It Stands Out

• Wild-caught and chilled at peak freshness
• Plump, tight-textured meat with a refined ocean sweetness
• Striking orange-red shells built for eye-catching presentation
• At home as sashimi, on the grill, baked with cheese, or on a seafood platter
• Processed under strict food-safety standards, with no unnecessary additives

Cooking Suggestions

For sashimi, thaw slowly in the refrigerator, arrange over crushed ice and serve with soy, wasabi and pickled ginger. To grill, split the shell, fill with a herb-butter mixture and cook over medium heat until the meat turns opaque. Under a creamy cheese topping they bake golden and bubbling. Do not overcook — excess heat makes the meat tough and costs it that signature sweetness.

Storage

Keep at -18°C or below. Thaw in the refrigerator for the best eating texture, and never refreeze after a full thaw.