RELATIVE COST
4 Stars
Officially known as Nephrops (but also known as langoustines, scampi, Dublin Bay prawns and locally just as prawns) langoustines are distributed throughout the north-east Atlantic Ocean, from Icelandic waters in the north-west to Norwegian waters in the north-east, and south to the coastal waters of Morocco. Found in water depths of 20 to 800 metres, the species lives in a muddy habitat in which it can create burrows. Adult langoustines can grow as large as 24cm, but the predominant size of an adult langoustine ranges between 10 and 20cm.
Langoustines burrows may be up to 10 cm in diameter, over a metre long and penetrate the sediment to a depth of 20-30 cm. Although prawns are capable of swimming, they are generally considered as crawlers more than swimmers. Although langoustines are essentially solitary animals, multiple occupancy can occur between burrows. Most studies show that langoustines feed primarily on crustaceans but also molluscs and to a lesser extent polychaetes and echinoderms. A succulent, white shellfish, langoustines are closely related to the lobster, though much smaller in size. They are a high-value shellfish that are landed in the North Atlantic and transported to the Mediterranean and France where they’re very popular.
QUIRKY FACT
All langoustines are born male but around aged two, they become female and then start to spawn in their last year, so every adult prawn you eat is a female.
COOKING / EATING BENEFITS
Langoustines are crustaceans of varying size with sweet, firm, meaty flesh. Prawns are naturally pinky-orange in colour and turn a paler pink on cooking. Frozen or ready-prepared langoustine are easier to cook with. Fresh langoustine need roasting or boiling in well-salted water before being pulled from their shells. The ultimate fast food, langoustine are quick to cook and delicious served with just a squeeze of lemon and a dollop of mayonnaise, garlic butter or aïoli, but can also be added to curry, pasta, paella soups and tapas. You can also deep-fry them in batter or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustine should be reheated gently; don’t re-cook them or they’ll toughen. Alternatively, eat pre-boiled prawns cold in a salad with a vinegar dressing.
