What are they and where are they from?

Langoustines, Norway lobster (Nephrops norvegicus), Dublin Bay prawns or scampi, are crustaceans which look like very large prawns. They are fished at several locations off the British coast, especially the deep, narrow sea lochs of the west coast of Scotland.

What is their heritage?

The names derived from other languages – langoustine from French, scampi from Italian, or attributing them to other places – Norway, Dublin, shows that the British did not value these crustaceans in the past. Until the 1950s, fishermen routinely discarded them from their catch.

Background

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In the 1960s, scampi - langoustine tails - became popular pub food, breadcrumbed, deep fried and served in a basket with chips. It took until the 1980s for real interest to develop in them from chefs and home cooks in Britain. By then, southern Europeans had discovered this ready supply and large quantities were exported to France, Spain and Italy.

This is still the case; the largest specimens command very high prices and are air-freighted alive in special packaging. They are now sought after by the domestic market as well, especially in hotels and restaurants on the west coast of Scotland.

What do they look and taste like?

Shaped like small lobsters with smaller front claws, about 12 – 20 cm in length, with pale pink or orangey shells. Many larger specimens are caught, but are almost always exported. Most of the close-textured and sweet-tasting meat is in the tails, but morsels can also be extracted from the claws. Langoustines can be caught by trawling or in creels.

How are they used?

Cook for a few mintues in boiling water, cool and serve with a garlicky dressing or good mayonnaise; or use the shelled tails, coated with crumbs, a light batter or wrapped in thin pastry and deep-fried.

Where can I buy them?

Most creel fishing for langoustines is done off the west coast of Scotland, especially around Skye. Mallaig is an important landing port. Look for live langoustines: creel-caught ones remain alive after catching; trawled ones tend to be injured or die, becoming flabby.

Pale pink shells indicate less stressed examples, also giving better eating quality. Buy direct from fishermen at landing ports, or ask a really good fishmonger to try and obtain them. At their best from April to November.

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