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What it is
Langoustines, also called Dublin bay prawns or Norway lobster, are small pale-pink lobster relatives with slim claws and sweet tails. The peeled tails are what most people know as scampi. We sell them whole, and we can split or prepare them for you at the counter.
Why choose it
Langoustines are sweet, delicate and quick, and they look the part on a platter. Whole and grilled they make a special starter, and the tails give you sweet, tender scampi. They need very little doing to them and cook in minutes.
How it tastes
Sweet, fine and tender, cleaner and more delicate than a prawn, with firm white tail meat and a little sweet meat in the claws. The heads and shells carry a lot of flavour, so keep them for a bisque or a stock.
How to cook it
Keep it quick. Split them lengthways, brush with garlic butter and grill for 3 to 4 minutes until the meat turns opaque, or poach whole in salted water for 3 to 4 minutes. For scampi, coat the peeled tails and fry until golden. Do not overcook them, as the sweet meat firms up fast.
What goes with it
Garlic butter, lemon and parsley. Mayonnaise or aioli for cold poached langoustines. A crisp coating and tartare sauce for scampi. Bread for the shells and juices.
How long it takes
Split and grilled, 3 to 4 minutes. Poached whole, 3 to 4 minutes until they turn opaque and pink. Scampi tails fry in a couple of minutes. They cook quickly, so watch them closely.
Nutrition
Langoustines are high in protein and low in fat, and they carry selenium, zinc and B12. The tail meat is lean and low in calories before any butter or coating.
Sustainability
Ask at the counter for the day's sourcing. Langoustines are a Scottish shellfish, and we can advise on size and whether whole or tails suit your plan.
Where to buy it
At the counter at 18 Barnes High Street, prepared or split to order and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.
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Common questions
Are langoustines and scampi the same thing?
Scampi is the peeled tail meat of the langoustine, so they are the same animal. Traditional scampi is langoustine tails in a crisp coating, though some cheaper versions use other whitefish, so buying whole langoustines is how you know what you are getting.
What is the difference between a langoustine and a prawn?
Langoustines are small members of the lobster family with slim claws and a sweeter, more delicate flavour than a prawn. Prawns have no true claws and a slightly firmer, plainer taste. Langoustines also carry a little claw meat and richer shells for stock.
How do I cook whole langoustines?
Split them lengthways, brush with garlic butter and grill for 3 to 4 minutes until the meat is opaque, or poach them whole in salted water for 3 to 4 minutes and serve with mayonnaise. Keep the cooking short so the sweet meat stays tender.
Can I use the shells for anything?
Yes. Langoustine heads and shells are packed with flavour, so simmer them into a shellfish stock or a bisque. Roast them first for a deeper flavour, then simmer with vegetables and a splash of wine and strain.
Can I freeze langoustines?
Yes. Langoustines freeze well for up to three months. Freeze them as fresh as you can and defrost in the fridge overnight. Do not refreeze langoustines that were sold defrosted.
How do I order langoustine for delivery?
Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.
Common questions
Are langoustines and scampi the same thing?
Scampi is the peeled tail meat of the langoustine, so they are the same animal. Traditional scampi is langoustine tails in a crisp coating, though some cheaper versions use other whitefish, so buying whole langoustines is how you know what you are getting.
What is the difference between a langoustine and a prawn?
Langoustines are small members of the lobster family with slim claws and a sweeter, more delicate flavour than a prawn. Prawns have no true claws and a slightly firmer, plainer taste. Langoustines also carry a little claw meat and richer shells for stock.
How do I cook whole langoustines?
Split them lengthways, brush with garlic butter and grill for 3 to 4 minutes until the meat is opaque, or poach them whole in salted water for 3 to 4 minutes and serve with mayonnaise. Keep the cooking short so the sweet meat stays tender.
Can I use the shells for anything?
Yes. Langoustine heads and shells are packed with flavour, so simmer them into a shellfish stock or a bisque. Roast them first for a deeper flavour, then simmer with vegetables and a splash of wine and strain.
Can I freeze langoustines?
Yes. Langoustines freeze well for up to three months. Freeze them as fresh as you can and defrost in the fridge overnight. Do not refreeze langoustines that were sold defrosted.
How do I order langoustine for delivery?
Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.
