Seafood Week – Day 6

Langoustines – small but mighty, and good for the heart!


Whatever you choose to call them, these delicious crustaceans are packed with iodine, selenium and phosphorus. The ultimate protein, langoustines are rich in Omega-3, which is good for heart health and can reduce your cancer risk.

Also known as Dublin Bay prawns, nephrops and Norwegian lobster, langoustine look like large king prawns but are actually part of the lobster family and can grow up to 250g. Whilst traditionally the tails have been used to make breaded scampi, there are more delicious uses for this superb species. They are fantastic 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.

Why not try this recipe – Risotto with langoustines and courgettes?

risotto and langoustines courgette



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