Whole Langoustines 8/12 Nephrops Norvegicus
Whole raw frozen langoustines (Nephrops norvegicus) size 8/12, 700 g real net weight with no glaze, caught in the North-East Atlantic (FAO 27, ICES IV, North Sea) and processed in the Netherlands. Firm and sweet tail meat, intense heads for stocks: a premium crustacean for quality foodservice, supplied frozen at -18 degrees C and ready to thaw and cook.
What langoustines are
The langoustine, also called Norway lobster or Dublin Bay prawn, is the crustacean Nephrops norvegicus. It is not a shrimp and not a prawn: it is a small clawed lobster with a slender orange-pink shell, delicate tail flesh and a sweeter, more refined flavour than common prawns. In Italian kitchens it is known simply as scampo.
Origin and fishing
These langoustines come from the North-East Atlantic, FAO area 27, ICES division IV, North Sea, and are landed and processed in the Netherlands. They are caught with OTB bottom trawl. The North Sea grounds are known for cold, clean waters that give the Nephrops a firm texture and clean marine taste.
Organoleptic characteristics
Sweet, marine and delicate flavour; tender yet firm tail meat; bright orange-pink shell. The 8/12 grade means 8 to 12 pieces per kilo, a medium-large size that holds its shape on the grill and yields generous shelled tails for pasta and risotto. The heads and shells are rich in flavour and ideal for bisque and seafood stock.
Technical specifications
Net content 700 g stated as thawed weight without glaze, so the buyer pays for product and not for added ice. Ingredients: langoustines, antioxidant E222 (sodium metabisulphite). Allergen: crustaceans. Stored and transported at -18 degrees C; do not refreeze after thawing. CE certified. Packed in a carton of 6 units.
Professional uses
Grill or plancha whole 2 to 3 minutes per side brushed with oil; pan-sear shelled tails with garlic and extra virgin olive oil; serve raw as crudo or tartare when freshly thawed; roast the shells and heads to build bisque and risotto stock; add to seafood pasta and paella. Recommended tail core temperature is 60 degrees C: above that the flesh dries out. Thaw slowly in the fridge before cooking for best texture.
Pairings
Pairs naturally with extra virgin olive oil, lemon, garlic, fresh parsley and breadcrumbs for gratin. Excellent alongside fresh pasta, risotto rice and a dry white wine. Combine with other LAPA seafood and Italian pantry staples to build a complete fish menu.
Logistics and delivery
LAPA distributes frozen and fresh Italian food across Switzerland with its own refrigerated fleet to Zurich, Winterthur, Basel, Bern, Lucerne, St. Gallen and the surrounding regions, and through partner couriers such as Swiss Post, Planzer, Galliker and Camion Transport for areas not covered directly. The unbroken cold chain keeps the product at -18 degrees C from warehouse to kitchen.
Who it is for
Designed for restaurants, pizzerias, hotels, gastronomy outlets, caterers and fine-dining chefs who want a reliable, high-yield crustacean with verified origin and honest net weight, as well as demanding private customers.
