All about langoustine, scampi or Dublin bay prawn > From the market to your table
When very fresh, Dublin Bay prawns have an outstanding slightly sweet flavour that is lost when they are frozen.
They are delicate and need to be poached only for a few seconds in court-bouillon.
Unlike the rock lobster or spiny lobster (called "langouste" in French), or even shrimp, the Dublin Bay prawn changes colour little during cooking. It is better to undercook it rather than overcook it, so that it does not become tough and dry.
In North America, it is common to coat scampis with bread crumbs and butter and cook them briefly under a very hot broiler.
Photo: Langoustine on a pear and pumpkin compote recipe by Armin Amrein, Walserhof, Switzerland
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