Nephrop (Langoustine)

Also known, confusingly, by a multitude of other names nephrops (or langoustines) vaguely resemble large king prawns, but are actually a closer relation of the lobster, growing up to 250g.

Whilst traditionally the tails have been used to make breaded scampi, there are plenty more delicious uses for this superb species. They are fantastic roasted in the oven and served whole with lemon and mayonnaise or split in half, coated in butter and herbs and grilled. The tail meat has a sweet taste and a prawn-like texture. The shells are also excellent for making stock.

Adapted from Love Seafood

Stock Status
Langoustines caught using the pot (or creel) method of fishing have the highest survival rate and low bycatch rates compared to trawling. Management of fisheries and the health of stocks varies greatly around the UK. We recommend looking at the MCS guide for the most recent guidance for your area and speaking with your local fishmonger.

Nutritional Information
Langoustines are rich in Vitamin E, Calcium and Phosphorus. They are also high in Omega-3 fatty acids, Protein, Niacin, Vitamin B12 and Copper.