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About this item Head on, shell on, and sized large enough that four or five make a main course. Leaving the head on is not decoration: it keeps the flesh from drying and gives the pan a richer base when you sear them. The shells are worth saving for stock....
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About this item
Head on, shell on, and sized large enough that four or five make a main course. Leaving the head on is not decoration: it keeps the flesh from drying and gives the pan a richer base when you sear them. The shells are worth saving for stock. Grill them whole with oil and salt, or peel them for a pasta. Either way, cook them fast and pull them while the centre is still just set.
Key Features
- Head on and shell on, sized extra large
- Four or five make a main course
- Head keeps the flesh from drying in the pan
- Shells are worth keeping for stock
- Grill whole, or peel for pasta and rice
Product Information
- Pack: Sealed in one pack, head and shell on
- Storage: -18C or below
- Form: Whole, head on, shell on
- Cooking: Grill, pan sear, poach or steam