The langoustine lives in Danish waters at a depth of 25-250 meters. It prefers a soft, muddy environment in which it can build complex passages from where it hunts crustacean and bristle worms.

The langoustine is slender, has eight arms and two claws in front. The meat we eat is from the tail. At RADIO we like to serve the langoustine raw in order to keep its delicate taste. The shell is used to create a bisque, which can also be saved for later use.

The langoustine is lean but rich on iodine, zinc and selenium.