As nice as a basket of scampi and chips can be on occasion, it is not the best use of this superb species. Also known as Dublin Bay prawns, Nephrops and Norwegian lobster, langoustines vaguely resemble a large king prawn, but are actually a closer relation of the lobster, growing up to 250g.
They are great roasted in the oven and served whole with lemon and mayonnaise or split in half, coated in butter and herbs and grilled. The tail meat has a sweet taste and a prawn-like texture. The shells are also excellent for making stock.
Text by Seafish