Langoustines are a succulent shellfish about the size of a large prawn and closely related to the lobster. Also known as scampi and Dublin Bay prawns, they are sold fresh not frozen. They are naturally a pink-orange in colour turning a paler pink on cooking.
Delicious served with just a squeeze of lemon and a dollop of mayonnaise, tossed in garlic butter or added to curry, pasta and paella. Alternatively, deep-fry them in batter or peel and poach them quickly and add them to a tomato sauce spiked with fresh basil, and rice.
- These langoustines are great when steamed, boiled or grilled.