Langoustines are always in high demand and are widely regarded by chefs as one of the top shellfish species available on the market. Renowned for its delicate texture and flavor, they look very similar to the American lobster, but are much smaller, more slender through the body, and have elongated narrow pincers instead of wide claws. Grilling and poaching are the most popular cooking methods for langoustines, which are also well suited for a court bouillon or other types of soup. We like them split open and placed on the grill. Approximately 5-7 per Lb, sold Frozen in 4.4 Lb Boxes. Wild Caught. New Zealand.