Langoustine

Known as langoustine (France), scampo (Italy), cigala (Spain).

Often referred to as Dublin bay prawns, Norway lobster or Italian scampi, these slim orange-pink shelled creatures look like either very small lobsters or extremely large shrimps. In the past, the muscular tail meat was most commonly found on the menus of restaurants battered and fried as scampi, although nowadays they are also used to make a whole range of delicate dishes, both hot and cold.

When buying langoustines, allow 450 g (1 lb) for two people, or half that amount if they are shelled. Raw langoustines may be cooked in gently boiling water for no more than 10 minutes before serving with melted butter. However, it is essential not to overcook them as they soon become soggy and tasteless. They may also be grilled over charcoal with oil and garlic or dipped in batter, deep-fried and served with cut lemons. Cold, cooked langoustine is excellent in salads with mayonnaise or an oil and vinegar dressing.