Langoustine Nephrops norvegicus

Also known as the Dublin Bay prawn but with the appearance of a mini lobster, rather than a prawn – the taste of the langoustine’s succulent white meat is a wonderful combination of both these shellfish.

Appearance

Naturally pinky-orange in colour, turning a paler pink on cooking. A carapace covers the head and upper body while the abdomen is long and segmented, ending in a broad tail fan. It has three pairs of legs with two distinctive claws extending forwards.

Size

Around 20cm long

Source

North Atlantic; North Sea

Seasonality

All year round; best quality October-February

Oil Content

Low

Price Guide

High

Portion Size

Whole

Alternatives

King prawn

How To Cook

Fresh langoustines need roasting or boiling before being pulled from their shells. Taste great on a barbeque or roasted in the oven. They are delicious added to curries, pasta dishes and paella. Alternatively, deep-fry them in batter, or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustines should be reheated gently; don't re-cook them or they'll turn rubbery. Also enjoy (pre-boiled) cold in a salad with a sharp dressing. They go well with both strong and creamy, delicate flavours.



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