Now, give me a hot steaming plate of freshly boiled langoustine, also know as Dublin Bay Prawns, over lobster any day of the week. I love langoustine, and the best part is, most Langoustine recipes are super quick and super easy.
Langoustine in appearance are like a mini-lobster, or a heavily armoured Prawn. Unlike lobster and Prawns, which change colour when cooked, langoustine are naturally pink in colour. This means you will absolutely need to cook them first before eating.
Langoustine love
My love of langoustine stems from a Floyd on France episode where Floyd is in Brittany and in the home of his friends Michele and Henri.
At one point Michele sets to work on a huge pot of langoustine. She tips them all into the boiling water. At the first sign of the water coming back to the boil, Michele kills the heat and removes the Langoustine.
I’ve cooked my langoustine the same way ever since. The episode in question is available to watch on BBC iPlayer (registration required), but alas, I can’t find a clip of it anywhere else.
Langoustine recipes
Boiled langoustine and home-made mayonnaise is the absolute best Langoustine recipe. If you need advice how to do it, there’s a good recipe in Mitch Tonks, Fish. Read our review of Fish, or you can buy the book at Amazon.
A similar recipe (one with thyme mayonnaise) can be found in Kay Plunkett-Hogge’s lovely little book, Aperitivo – which is also available at Amazon.
If you’re looking for something a bit different then try grilled langoustine with a Pernod and olive oil dressing, from the excellent, Rick Stein’s Seafood. Wait for it, yep, the book is also available to buy at Amazon. And it’s a very, very good book.
Seasonality
Langoustine are available most of the year. Avoid during April and May when the females are moulting.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.
Scampi
And yes, Scampi is langoustine – but this beautiful creature deserves more.