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.


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.


Around 20cm long


North Atlantic; North Sea


All year round; best quality October-February

Oil Content


Price Guide


Portion Size



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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