Available as 4.4 pound box. 5 – 7 prawns per pound. Wild Caught. New Zealand.
Always in high demand from our chef clientele, langoustines are widely regarded as a premium shellfish. You can expect a delightful sweetness and succulence with our langoustines. Some compare the flavor profile to Maine lobster – although the texture is more delicate. Buy Langoustines Online
Langoustines aka Dublin Bay prawns are not easy to find in the US. Ours are wild caught in New Zealand and then flash frozen at sea – preserving their quality. When defrosted you can prepare them by grilling, poaching, or boiling.
(Metanephrops challengeri): WILD CAUGHT
KNOWN TO MANY CHEFS as “Dublin Bay Prawns” and the “Norway Lobster,” or even “Lobsterettes”, langoustines are always in high demand in kitchens all over the world. There is no argument about its quality – only over whether it is more like a shrimp, or more like a lobster.
Langoustines look similar to the Maine lobster (and are of the lobster family), but are much smaller, far more slender through the body, and have elongated narrow pincers instead of wide claws. However, to some purists, this is the only crustacean deserving of the name “prawn” – a word many associate with large shrimp. Further confusing matters is the fact that Italians call their Mediterranean langoustines “Scampi” – a popular dish in the U.S. that instead features sautéed shrimp.
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Species of langoustine are found predominantly in the Atlantic Ocean from Iceland south to Morocco into the Mediterranean, and off of coastal New Zealand and Australia as well (this species, Metanephrops challengeri is the one we showcase at Browne Trading). “Langostinos” generally refers to the coldwater Pleuroncodes monodon that are caught off the coast of Chile.
These delectable decapods are typically 6-8 inches in length, and count out at approximately 5 to 7 per pound (but can be found larger). They are pinkish white in color with reddish orange bands, have spiny, ridged shells, and feature rather long antennae and pincers, which can be of equal length to the rest of their bodies. Unlike other crustaceans, their shells do dramatically change color when cooked. Most describe their texture is more akin to cooked shrimp than lobster.
Catch Region: Coastal New Zealand
Seasonality: Year Round – Sold Frozen
Catch Method: Trawl Caught
Flavor Profile: Mild and Sweet
- Picked Crab Meat
- Maine Lobster Meat
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