Langoustines

Langoustines

Langoustines are actually a member of the lobster family. The Dublin Bay prawn is also known as “langoustine” in French, “langostino” in Spanish, Norway lobster and in the UK, the shelled meat of the tail is known as “scampi”. Langoustines are found in the waters of the Atlantic and the Mediterranean Sea. They contain very little meat and can be exceedingly expensive but the meat is sweet and delicious eaten plain and to some worth every penny. Langoustines are cooked in the same way as lobster or Crayfish, but as they are smaller in size they need less cooking time (usually about 10 minutes in boiling salty water). Langoustines have a harder outer shell than prawns and are pink in color when fresh.

Technically, shrimp and prawns are separate species, with mildly different gill structures and tastes.