You’d be forgiven for thinking these are giant prawns, but they’re actually members of the lobster family. They are naturally pink, whereas prawns and lobsters only take on their colour when cooked. Scottish langoustines are among the best because they are fished in such cold waters, and if you can find live ones, so much the better. In any case, avoid buying and eating them in the spawning season of March, April and May.
Serve with aioli or garlic butter to appreciate their sweet freshness best. Also known as Dublin Bay prawn and Norway lobster.
Langoustine recipe
Strawberry and langoustine salad