Leave the raw langoustines to thaw gently overnight in the fridge. Click here for our defrosting instructions. -
Wash the langoustines under cold water and carefully pat them dry with a kitchen towel. -
Steam them in a steamer or saucepan with a steamer insert for about 3 to 4 minutes. -
Allow to cool slightly. Gently twist off the head and try to pull out the intestines at the same time. Break open the tail shell and carefully remove the meat from the shell. If the intestine was not removed with the head, carefully pull it out of the langoustine meat. -
Serve in the shell for dipping or carefully remove and use for further recipes.
How to langoustine
Discover the best tips and tricks for preparing langoustines - also known as scampi - to perfection. Whether as a whole delicacy, tender, separated meat or aromatic carcasses for sauces.
The langoustine, also known as real scampi or Norway lobster, is a smaller relative of the lobster and is known for its tender meat and sweet, nutty taste. You can recognize the Norway lobster by its striking claws, which are long and narrow. The question of the best way to cook langoustines is quickly answered: as briefly as possible. We will also show you how to cook Norway lobster to perfection.
The perfect langoustine for you:
Depending on your plans and preferences, we have langoustines in three different versions:
Whole langoustines
100% of the animal for 100% freedom of preparation
Buying the whole Norway lobster has a number of advantages for all (amateur) chefs and those who like to experiment. Thanks to the shells, using the whole animal ensures an intense flavor and a real wow effect on your plate. The Norway lobster is a real eye-catcher when served on risotto, for example, and is guaranteed to impress your guests. You also have more freedom when preparing the dish - both in terms of presentation and preparation - and ensure interactive enjoyment with your guests. Many seafood fans like to crack crustaceans themselves and remove the meat from the shell. Whole langoustines are therefore particularly suitable for special occasions.
How do I prepare whole langoustines?
Easy steps for your langoustine enjoyment
Langoustine meat
Save on time, but not enjoyment
If you're looking for something a little quicker, then the hulled langoustine meat is your perfect catch. You save time and effort during preparation, as there is no need to remove the shell and scoop out the meat, making the product the perfect ingredient for delicious, uncomplicated everyday dishes such as pasta, salad or risotto. It's not just work that's taken off your hands, but also those of your guests: the trimmed meat is ready to eat and makes it easier for your guests to enjoy, as they don't have to crack the animal and remove the meat from the skin.
Langoustine carcasses
The perfect basis for full flavor
In line with our nose-to-tail or nose-to-fin approach, we use the whole animal and also provide you with langoustine carcasses. The carcasses contain a lot of flavor and the heads and shells in particular provide an intense aroma, making them the perfect basis for making stocks, broths, soups or sauces.
Various preparation tips for langoustine
The langoustine is ideal for grilling or frying, either whole or when the meat has been released
Our recipe tip: Langoustine on orzo pasta risotto
Enjoy a first-class taste experience with our langoustine orzo risotto! Delicate sea flavors meet creamy orzo noodles, refined with fresh herbs - simple and elegant at the same time. Perfect for a special dinner or a touch of luxury in everyday life. Have fun cooking and enjoy!
Classically pan-fried
Carefully wash the langoustine, pat it dry and remove the skin if necessary and desired. Heat the olive oil or butter in a pan and add the garlic. Then fry the langoustine over medium heat for 2-3 minutes on each side until the meat is firm and slightly translucent. Season the Norway lobster with salt, pepper and fresh herbs and serve with a squeeze of lemon juice and baguette or salad.
Grilled langoustine
Whole langoustine: Cut the Norway lobster in half lengthways and remove the intestines. Conjure up a delicious marinade from olive oil, lemon juice, garlic, herbs, salt and pepper, rub the langoustine halves in it and leave them to marinate for about 15 minutes. Preheat the grill to medium heat and grill the langoustines flesh side down for 2-3 minutes, turn them over and grill for a further 2 minutes. Langoustine meat: Mix a marinade of olive oil, garlic, lemon juice and spices, rub into the Norway lobster meat and leave to marinate for 15-20 minutes. Then fry the meat on a hot grill for 1-2 minutes per side until it is lightly golden brown. Serve the meat with grilled vegetables or fresh salad, for example.
Bouillon made from langoustine carcasses
Sauté the carcasses in a little olive oil and add onions, garlic, carrots and celery. Allow everything to simmer with water and a dash of white wine for around 30 minutes and you have a rich, homemade stock that will add even more depth of flavor to your dish.
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