Langoustine is a small lobster-like crustacean, Nephrops norvegicus, also known as the Norway lobster or Dublin Bay prawn. It has a slender body, long claws and delicate, sweet tail meat. In British and Irish foodservice, the term “scampi” often refers to breaded or prepared langoustine tails, although usage varies by market.
Langoustines are not true prawns, despite the common name Dublin Bay prawn. They are a distinct crustacean species related to lobsters. They may be sold live, whole raw, whole cooked or as peeled tails. Size, count, origin and whether the product is raw or cooked should be specified when ordering.
The flesh is delicate and cooks quickly; overcooking makes it firm and dry. Whole langoustines can be boiled or steamed briefly, split and grilled, or cooked gently in a pan. Raw tails may be poached, sautéed or used in suitable seafood preparations. Cooking time depends on size and product condition.
Example: grill split langoustines with garlic butter and lemon, or serve poached tails with a light mayonnaise-based sauce. Breaded scampi is a familiar British preparation using langoustine tails.
Purchasing tip: specify whole or tail-only product, size or count, origin, glaze percentage if frozen, and whether the product is raw or cooked.
Allergen note: Langoustine is a crustacean shellfish and must be identified clearly and handled to prevent allergen cross-contact.
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