Ausgelöstes Kaisergranatfleisch auf einem weißen Teller

Rohes Kaisergranatfleisch auf einem weißen Teller

Drei Kaisergranate im Ganzen vor weißem Hintergrund

Einzelner ausgelöster Kaisergranat auf weißem Teller

Roher, ausgelöster Kaisergranat auf weißem Teller

Fleisch eines Kaisegranats ohne Schale auf einem weißen Teller

Langoustine meat

tail meat, raw | 130 g M - 180 g L

CHF 84.99*

CHF 472.17 / kg

The langoustine, also known as real scampi or norway Lobster, is considered an exceptionally refined delicacy. Its meat is tender, with a subtly sweet, nutty flavor profile. These langoustines are harvested exclusively between January and April, and only in limited quantities, to help preserve their populations and ensure a sustainable culinary experience.

Already deshelled for easy preparation

Sweet and nutty taste

Sustainable fishing - at the right age during the fishing season

Frozen, for a freshly caught taste

Variants:

130 g - M 180 g - L

CHF 84.99*

CHF 472.17 / kg

Available immediately

Add to cart Sold out Amount not available

Information about Click & Collect

Seafood Store München - available

Product description

Langoustine: Premium cold-water delicacy, modernly processed

Contrary to popular belief, scampi are not related to shrimp but to lobster, making them one of the most refined crustaceans available. They stand out for their subtly sweet, nutty flavor and exceptionally tender texture, earning them a reputation as a true insider tip among gourmets and in fine dining. You can find more interesting facts about Langoustine in our Seafood A-Z.

This cold-water delicacy is sourced from traditional coastal fisheries in the glacial waters of Norway, where it is caught at depths of around 300 meters between January and April. The catch is then processed using a gentle, species-appropriate, and state-of-the-art method known as High Pressure Processing (HPP). This technique allows the meat to be separated from the shell without damage or loss, while naturally extending shelf life and preserving nutrients, vitamins, minerals, texture, and flavor.

Ein Fischerboot in den Fjorden Norwegens mit Möwen bei schlechtem Wetter

Tatar aus Kaisergranatfleisch auf Avokado-Mango mit Salat

Ready-to-cook langoustine: Sashimi quality for raw or light cooking

As the meat is already removed from the shell, there’s no prep required—you can get started right away. Thanks to its sashimi-grade quality, the delicate meat is perfectly suited for raw consumption, for example as a refined tartare. At the same time, it also reveals its distinctive flavor when lightly cooked or quickly seared.

Perfect for

Gourmets

Exceptionally refined dining experiences

Tartare

Langoustine: Premium cold-water delicacy, modernly processed

Contrary to popular belief, scampi are not related to shrimp but to lobster, making them one of the most refined crustaceans available. They stand out for their subtly sweet, nutty flavor and exceptionally tender texture, earning them a reputation as a true insider tip among gourmets and in fine dining. You can find more interesting facts about Langoustine in our Seafood A-Z.

This cold-water delicacy is sourced from traditional coastal fisheries in the glacial waters of Norway, where it is caught at depths of around 300 meters between January and April. The catch is then processed using a gentle, species-appropriate, and state-of-the-art method known as High Pressure Processing (HPP). This technique allows the meat to be separated from the shell without damage or loss, while naturally extending shelf life and preserving nutrients, vitamins, minerals, texture, and flavor.

Ready-to-cook langoustine: Sashimi quality for raw or light cooking

As the meat is already removed from the shell, there’s no prep required—you can get started right away. Thanks to its sashimi-grade quality, the delicate meat is perfectly suited for raw consumption, for example as a refined tartare. At the same time, it also reveals its distinctive flavor when lightly cooked or quickly seared.

Perfect for

Gourmets

Exceptionally refined dining experiences

Tartare

Ingredients

Variants: M = 150 g | L = 180 g with 10 pieces each

Ingredients : Langoustine meat

Allergens : Crustaceans

Defrosting instructions :

The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
The quick version - for those who decide at short notice: If you are in a hurry, it is possible to thaw this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal)	402/95
Fat (g)	1.3
- of which saturated fatty acids (g)	0.5
Carbohydrates (g)	<0.8
- of which sugar (g)	<0.5
Protein (g)	20.0
Salt (g)	0.9

Origin

The Nephros norvegicus , the Latin term for the langoustine, is caught in the northeast Atlantic (FAO 27 - North Sea) using pots and traps.
Produced for: HONEST CATCH GmbH, Leopoldstraße 171, 80804 München

Packing & Shipping

Reviews

Enable marketing cookies to see this content.

Langoustine meat

tail meat, raw | 130 g M - 180 g L

from CHF 56.99*

Langoustine meat

tail meat, raw | 130 g M - 180 g L

from CHF 56.99*

Langoustine meat

tail meat, raw | 130 g M - 180 g L

from CHF 56.99*

Langoustine meat

tail meat, raw | 130 g M - 180 g L

from CHF 56.99*

Frequently asked questions

What is langoustine?

Langoustine, also known as scampi or Norway lobster, is a premium crustacean from the lobster family. It’s easily recognized by its distinctive long, slender claws. In fine dining and among seafood connoisseurs, langoustine is considered a true culinary delicacy.

What does langoustine meat taste like?

The meat is exceptionally tender, with a delicate, slightly sweet and nutty flavor.

What’s the best way to prepare langoustine meat?

Since the meat is already removed from the shell, you can skip several prep steps and get started right away. Langoustine meat is highly versatile and can be grilled, pan-fried, or gently cooked. Just be careful not to overcook it, as the delicate texture can quickly become tough. For pan preparation, heat a little oil or butter and sear the meat for about 1–2 minutes. Let it rest briefly, then season with salt, garlic, or a touch of lemon.

What is the difference between langoustine and shrimp?

There are several key differences. Despite common misconceptions, the two are not closely related – langoustine is more comparable to lobster. The term “scampi” is often incorrectly used as a general term for shrimp, but shrimp are a different species and do not have claws. They also differ in taste and texture: langoustine is more refined and complex in flavor, with a more delicate, tender texture compared to the firmer bite of shrimp.

Where does langoustine come from?

Langoustines are primarily found in the Northeast Atlantic, the North Sea, and the waters around Scotland and Ireland. Our langoustine products come from traditional coastal fisheries in the glacial waters of Norway, where they are caught in small quantities between January and April. This approach helps preserve natural populations and ensures a more responsible, sustainable choice.