Langoustines (Norway lobster / scampi) are not giant prawns — they are small lobsters with sweet tails and claws. Overcooking turns them cottony in seconds.
Order them in Edinburgh, Dublin, Paris, and Spanish marisquerías when the ice looks serious and the price is clear.
Also called
Langoustine · Norway lobster · Scampi · Cigala · Dublin Bay prawn
Best cooking methods
Butter grill · Brief boil · Thermidor-style · Garlic oil pan
Buying and freshness
Live or very recently killed is ideal. Grey, ammonia-smelling langoustines are a walk-away. Frozen can be excellent if frozen at sea — thaw gently and pat dry before grilling.
Cooking rule
High heat, short time. Split and grill with butter, or boil briefly and serve with mayonnaise. Do not simmer for twenty minutes “to be safe.”