Langoustines (Scampi / Norwegian Lobster)
scampi · Noorse kreeft · Norway lobster
Langoustines (Scampi / Norwegian Lobster): what every chef needs to know
Langoustines are small lobsters with delicate white claws. The Norwegian lobster lives on the floor of the Atlantic Ocean and Mediterranean. Flavour: sweet, delicate, slightly saltier than prawn. Fresh langoustines are live or freshly caught: quality declines rapidly after catching. Frozen product loses 20–30% of texture and sweetness. For classic dishes: grilled with lemon and herb butter as an amuse-bouche, incorporated into bisque, or raw in a carpaccio with olive oil. The tails are processed separately as a prawn ingredient; carcasses for langoustine bisque.
Langoustines (Scampi / Norwegian Lobster): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
half for grilling or cook whole on a hot plancha. Do not over-turn: the flesh loses moisture quickly.
Brown the carcasses, flambé with cognac, add stock and saffron cream. Pass through a sieve for a velvety texture.
Only from directly delivery, never from frozen. Freeze at −20°C for a minimum of 24 hours for anisakis prevention.
Langoustines (Scampi / Norwegian Lobster): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Langoustines (Scampi / Norwegian Lobster): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Best quality April–October. Christmas is the peak period; prices rise up to 40%. Plan menus seasonally for optimal purchasing price.
Langoustines (Scampi / Norwegian Lobster): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Langoustines (Scampi / Norwegian Lobster)
What is the difference between langoustines and scampi?
Scampi is the Italian name for langoustines (Nephrops norvegicus). In the Netherlands and Belgium, 'scampi' is also used for large prawns or even frozen prawns. True langoustines are recognisable by their thin white claws and slender build. In the professional kitchen, always use the scientific name or 'Norwegian lobster' to avoid confusion.
At what temperature should you store Langoustines (Scampi / Norwegian Lobster)?
Store Langoustines (Scampi / Norwegian Lobster) at Live: 4-8°C | Fresh: 0-2°C on ice, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Langoustines (Scampi / Norwegian Lobster) professionally?
The primary professional technique for Langoustines (Scampi / Norwegian Lobster) is Grilling at Hoge grill or plancha, 250°C for 2-3 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Langoustines (Scampi / Norwegian Lobster) contain allergens?
Langoustines (Scampi / Norwegian Lobster) contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
When is Langoustines (Scampi / Norwegian Lobster) in season?
Langoustines (Scampi / Norwegian Lobster) is in season in Northern Europe during Mar, Apr, May, Jun, Jul, Aug. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
