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Langoustines (Latin: Panulirus argus) look very similar to lobsters in shape, but have no claws. What makes them distinctive are their two long antennae, which they use to gauge their environment. Depending on their origin, langoustines display varying colours. Usually, they are a spotted greenish colour, but they can also be pale brown to reddish. They have two bright white to yellow spots on each side of the first and last abdominal segment.
Langoustines live in almost all the world's oceans, but are predominantly found in the warm water regions of the tropics and subtropics. There are myriad different species of langoustine. What they all have in common is their tasty, high-quality flesh.

Cooking methods

Like lobsters, langoustines lend themselves to all typical cooking methods such as boiling, frying or grilling.
It is important to ensure that langoustines are cooked for a sufficient length of time. Larger specimens may need to be cooked for up to 30 minutes or even longer.
Tip: To prevent the tasty salt leaching from the langoustine when boiling in water, simply prepare a special stock in which to cook it. One way to make this is to boil two to three carrots, the white part of a leek, half a stick of celery, two onions, two to three garlic cloves, two bay leaves, a large sprig of thyme and a dash of lemon juice in plenty of water, and add some salt and white wine.

Flavour and texture

Langoustines are an exquisite marine delicacy. Once you have tasted their indescribably delicate flavour, you will be hooked.
The flesh of the langoustine is taken from the tail section and is relatively soft and tender.

Fishing method

To guarantee the quality and preserve stocks of the animals, our langoustines are fished in small boats and caught "by hand".
This sustainable fishing practice involves suspending catching baskets from the fishing boat, then hauling them in again. The langoustines are measured to confirm that they meet the prescribed minimum length.