Langoustine

Name: Langoustine (Nephrops norvegicus), also called Dublin Bay prawn, Norway lobster or, in Italy, scampi — a small, slender, orange-pink lobster-like crustacean, with long, narrow claws, and sweet, delicate, succulent tail meat. The Shellfish page covers it from a food-safety angle.

Description

Langoustines live in burrows in muddy seabeds of the north-east Atlantic and the Mediterranean, and are among the most important crustaceans in European fisheries, particularly in Scotland, Ireland and Norway. They are caught by trawl and creel, and the creel-caught ones are prized as better quality, since they are less damaged.

They are prepared like lobster, and are also served whole, grilled or boiled with mayonnaise. In Britain, they are the traditional “scampi” of pub menus, breaded and fried, while in Italy and Spain, they are served fresh and simply cooked.

Main nutrition value

Langoustine tail meat is lean and high in protein, with vitamin B12, selenium, zinc and iodine, and little fat.

How best to be consumed

Langoustines are best cooked simply, to preserve their sweetness.

1. Boil live langoustines for 2 to 3 minutes in well-salted water, then chill in ice water, and serve with mayonnaise and lemon.
2. Halve and grill with garlic butter and herbs.
3. Peel and sauté the tails for pasta, risotto and bisque, or fry in light batter for scampi.
4. Buy live, or very fresh, since they deteriorate quickly after death, and cook within a day.
5. Do not overcook, since the meat turns tough.

Overconsumption could cause…

Langoustines are healthy in food amounts.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Dietary cholesterol, which is higher in shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people, and shellfish are low in saturated fat.
3. Spoilage and food poisoning if raw or undercooked seafood is left warm or eaten past its date, so keep it cold and cook it through.
4. Heavy battering and frying in scampi, which adds a lot of fat and calories.

GroupsCrustaceansShellfishCrustaceansFresh

Related foodsCrabCrayfishLobsterPrawnsShrimpCrawfish

Wikipedia — Nephrops norvegicus, used for origin, naming and history: https://en.wikipedia.org/wiki/Nephrops_norvegicus