The langoustine (Nephrops norvegicus) is a crustacean commonly found on the Breton coast. It is a burrowing crustacean that spends most of its time in a burrow at depths of between 15 and 800m. It feeds on small crustaceans and mollusks. Available all year round, the best time to eat them is from April to October. Our langoustines come mainly from fishing ports on the south coast of Brittany (Loctudy, Concarneau, Le Guilvinec, Lorient....) and are fished from the tip of Brittany to the north-west of Brittany.
Our live langoustines are home-cooked in seawater, using traditional methods that bring out their full flavor. Discover their firm yet tender flesh with a delicious little slightly sweet taste.
Be sure to prepare your langoustines as soon as you receive them, as they are fragile products!
Cold, hot, en papillote flambé, in salads or au gratin, there's no shortage of delicious and original langoustine recipes! When preparing sauces and juices, prefer the claws to the heads, as they give a milder, more delicate taste.
Nutritional values (100g) :
Calories: 91.1 Kcal
Fat: 0.7 g
Carbohydrates: 0.3 g
Protein: 20.9 g
Fishing area: Fished in the North-East Atlantic. FAO27-8 or FAO27-7
Fishing method : trawl