Spanish Scampi (nephrops norvegicus), also known as langoustines, are slender, pale, pinkish-orange lobster-lookalikes that enjoy distinction among crustacean shellfish for their just-right size between prawns and lobsters. Beyond this, they are also superbly sweet, delicate, and crisp, with plump meat that takes on an almost pastry-like airiness when properly prepared. These XL selections represent the largest of the langoustines, delivering these exceptional characteristics in ample supply.

Immediately after being pulled from the water these langoustines are “super-frozen” at wildly low temperatures, preserving their fresh texture and flavor once they make their way to you. We advise care when handling them, as langoustine legs are very fragile and prone to breaking away from the rest of the shell. Though certainly versatile to prepare, we often look to Spanish and Portuguese recipes for inspiration, where langoustines have been popular since long before their latest wave of acclaim among high-end restaurants throughout Europe and the US.

Spain