• Raw scampi langoustines arranged on crushed ice with lemon
  • Scampi skewers grilling over charcoal with herb butter
  • Garlic butter scampi served on a platter with lemon

Frozen Wild Scampi Langoustine

Frozen Wild Scampi Langoustine

 
$39.90
$39.90
$19.95 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 3:00 PM ET Monday through Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

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Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Raw scampi langoustines arranged on crushed ice with lemon

Frozen Wild Scampi Langoustine

$39.90
$39.90
$19.95 kg
Sold out

Also sold as langoustine, these are frozen at sea shortly after the pots come up. The long orange-red claws and pale tail segments are a good sign of condition, and the tail meat is what most people are after.

What You Get

  • Whole scampi with heads and shells intact
  • Sold in a 2 kg pack
  • Bright orange-red shells, firm translucent tail meat

Flavour & Texture

  • Sweet, delicate flavour closer to lobster than to prawn
  • Firm tail meat that stays succulent when grilled briefly
  • Heads carry a rich, savoury juice good for butter sauces

How to Cook

  • Split the tail shell, brush with garlic butter and grill for 3 to 4 minutes a side
  • Poach in salted water for 2 minutes and serve chilled with lemon
  • Bake with cheese and herbs until the topping turns golden

Storage

Keep frozen at -18C or below. Thaw overnight in the refrigerator and cook within a day. Overcooking makes the tail meat tough, so keep it brief.

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