You’d be forgiven for thinking these are giant prawns, but langoustines are actually members of the lobster family (also known as Dublin Bay prawn and Norway lobster). They are naturally pink, whereas prawns and lobsters only take on their colour when cooked.


Scottish langoustines are the most abundant and best tasting of the world’s langoustines because they are fished in such cold waters. Avoid buying and eating them in the spawning season of March, April and May.



Serve with aioli or garlic butter to complement their naturally sweet taste. Also known as Dublin Bay prawn and Norway lobster.

Langoustine recipes:

Langoustines with watercress and pastis hollandaise

Langoustine and mussel chowder with herb celery

Strawberry and langoustine salad

Or find out how to prepare langoustine.

More to discover

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.