Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across the country.
Langoustines thrive in cold water and are abundant in Scottish lochs. In fact, over a third of the world’s langoustines are caught in Scotland, but many are exported to other countries. Langoustines are in season from September to May, and fishing only stops in spring to allow for the breeding season. A lot of langoustines out there are not caught using sustainable methods, so make sure you only buy MSC-labelled, organic or pot-caught. When buying langoustines live, check for shiny jet black eyes, a fresh smell of the sea and quick, lively movements. The legs and antennae shouldn’t be damaged, and the shells shouldn’t be marked.