Pack details
- 1kg pack of langoustine shells and heads — the by-product chefs hoard
- Loaded with sweet shellfish flavour and natural colour
- Frozen to preserve aroma
How to use
- Bisque: roast the shells with butter, tomato purée and brandy, deglaze, simmer with mirepoix and fish stock for 30 minutes, strain, finish with cream
- Shellfish sauce: reduce strained bisque hard for an intense pasta or risotto sauce
- Paella stock: simmer shells with saffron, garlic and tomato for 20 minutes — the secret to a proper paella
- One pack makes enough stock for 6–8 portions of restaurant-quality shellfish sauce
Sourcing and delivery
- By-product of UK / Scottish langoustine fishery
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
