Fresh Cooked Langoustines

Swedish langoustines from the west coast, cooked in our own kitchen in Gothenburg with dill, salt and dark beer, following our family recipe. Sweet, firm meat and ready to eat – the classic Scandinavian treat for a weekend dinner or a seafood platter with friends.

Sizes and weight

• Medium – approx. 8–12 pieces per 500 g, CHF 78 per kg: firm meat and great texture
• XL – approx. 4–8 pieces per kg, CHF 124 per kg: extra large, with big claws and juicy, firm meat
• Choose from 300 g to 2 kg in steps of 100 g; for more, simply increase the quantity

We always aim for the exact weight you order. Packed by hand, it can differ slightly, and when it does, you usually get a little more rather than less.

How to serve them

• Serve them chilled as a starter, with bread, butter and aioli
• Build a seafood platter with shrimps, crab claws and lobster
• Peel by hand and eat all the meat from the tail and the claws; a cracker makes the claws easier

Our secret is the combination of hand-sorting at the Gothenburg fish auction and the family's cooking method. Packed fresh for this week's truck to Switzerland: ready in Zollikon from Thursday, delivered to your door on Friday.

Produced by: Fiskskaldjur
Origin: Sweden
Species: Norway lobster (Nephrops norvegicus)
Ingredients: langoustines, salt, dill, beer
Storage: in the fridge at 0–2 °C
Shelf life: 5 days

Nutritional information per 100 g:

Allergens: crustaceans, cereals containing gluten (beer)

Read more: King crab and langoustines: how to serve them · How much seafood per person · Shrimp, prawn, langoustine: what is the difference?