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.
Or find out how to prepare langoustine.
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