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Langoustines

our local native prawn. These are Robert’s favourite and to him they beat the warm water crevette/tiger/king prawn hands down. They are wild, not farmed, we get our creel caught ones from the West Coast of Scotland. We sell them live or cooked. To cook – they take about 2-3 minutes in boiling water to cook beautifully, then serve them up asap with a good mayo (homemade recipe) or hot(garlic) butter.

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