Also known, confusingly, by a multitude of other names (see below), nephrops 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
Best during:January - February , October - December
Available:All year round
Cooking recommendations:Deep fry, grill, poach, shallow fry or stir fry
- Dublin Bay prawn
- Norwegian lobster