Live langoustines, scallops & lobsters delivered either live or fresh directly to your door within 24 - 36 hours!Please note that we are currently very short of product. Please give us a call on 01349 864087 if you want to place an order.
Live Shellfish Home Delivery
Thanks to our excellent next day delivery service, we are able to offer home delivery on high quality shellfish (both live and fresh), from Tuesday through till Friday, throughout mainland UK. You could be enjoying the exact same produce as treasured by Michelin starred chefs and premium restaurants, directly to your door and available to purchase through our online store or by telephone.
Our delivery days for courier customers are Tuesday to Friday.
Please note: Due to Corona Virus restrictions orders must be placed by 14.00 on the day before the despatch (i.e. we need to receive your order by 14.00 on Monday for a Wednesday delivery).
If for whatever reason, we are unable to fulfil your order, we will offer you alternative grades or products, or another suitable delivery date. Our friendly and experienced sales team are more than happy to advise you on any aspect of our products – handling, storing, cooking etc. Please see the below details for further information on handling and cooking live produce.
How to cook Lobster
How to cook Scallops
Our premier hand-dived scallops will be delivered to you ready to cook either;
‘Shucked’ – completely removed from the shell or ‘on the half-shell’.
Tender and juicy, these cream-coloured scallops require minimal cooking.
- Rinse under cold fresh water and pat dry.
- Pan fry on a high heat for 1 minute either side.
Half-shells are even easier to cook, simply add some garlic butter and place directly on the grill or barbecue.
Scallop pieces have an 8-10 day shelf life in fridge, (or may be frozen) – half-shells have 5 days. Once cooked, shellfish may be frozen, but please ensure it is completely thawed before consuming.
How to cook Langoustine
Langoustines can be cooked either on the grill or by placing in boiling water. Each method takes a couple of minutes.
Break off and discard the langoustine head and body
(you can actually then use this to make a tasty fish stock – which for convenience can be frozen in ice trays)
Peel the tail (but be careful as shells can be sharp).
Live langoustines can be stored in the fridge (under a damp cloth) for 2 – 3 days.
Cooked langoustine may be safely stored in refrigerator for up to 48 hours