Langoustine (Dublin Bay Prawn)
Nephrops norvegicus · Norway lobster · Dublin Bay prawn
Langoustine (Dublin Bay Prawn): what every chef needs to know
On the line, you will often reach for Langoustine (Dublin Bay Prawn) — a crustacean resembling a small lobster,with a pink-orange shell and long, tapering claws. The meat sits in the tail and has a sweet, delicate flavour richer than prawns but subtler than lobster. Langoustines are among the most prized premium products in European fine dining. They are sold live or frozen. Live langoustines must be cooked immediately upon arrival: they are fragile and deteriorate rapidly in quality. Frozen langoustines (IQF, individually quick-frozen) are a qualitatively sound alternative for restaurants without daily fish deliveries. The shells yield an outstanding bisque base. Never overcook: the meat becomes rubbery and dry above 60°C (140°F) core temperature.
Langoustine (Dublin Bay Prawn): nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central.
Langoustine (Dublin Bay Prawn): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Langoustine (Dublin Bay Prawn): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Split lengthwise, brush with melted butter and garlic. Core temperature of the tail 60 °C. No longer: the flesh dries out.
Salt only after cooking: salt draws moisture from the thin flesh. Deglaze with Cognac or dry vermouth for a classic scampi sauce.
Immediately chill in ice water after cooking to stop the cooking process. Core temperature 60 °C. Do not overcook: shell turned red is the signal they are done.
Roast shells in butter with mirepoix, tomato paste and Cognac. Deglaze with white wine and fish stock. Strain and reduce for an intense bisque.
Langoustine (Dublin Bay Prawn): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Langoustine (Dublin Bay Prawn): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Best quality in spring and early autumn. Frozen IQF ensures year-round availability of consistent quality.
Langoustine (Dublin Bay Prawn): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Langoustine (Dublin Bay Prawn): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The fine bubbles and firm acidity of blanc the Blancs are the perfect counterpart to the sweet, delicate flavour of langoustines. The autolytic complexity of aged Champagne suits the subtle lobster-like notes.
- Champagne Blanc de Blancs Grand Cru (Delamotte)
- Champagne "Clos du Mesnil" (Krug)
The exotic peach-apricot aromas and sumptuous texture of Condrieu create a luxurious, aromatic bridge to the creamy langoustine flavour. Particularly good with preparations featuring butter sauces or saffron cream.
- Condrieu (E. Guigal)
- Condrieu "La Doriane" (Guigal)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Langoustine (Dublin Bay Prawn)
What is the difference between langoustine and scampi?
In the professional kitchen, langoustine (Nephrops norvegicus) and scampi are the same species. 'Scampi' is the Italian and widely used trade term for the same species. Supermarkets sometimes label large prawns as scampi, but this is incorrect. True scampi/langoustine is recognisable by its characteristic elongated shell with claws.
How do I recognise fresh live langoustines of good quality?
The langoustine should move actively or at least respond to touch. The shell is firm and glossy. The eyes are clear and dark. An ammonia smell or limp shell indicates quality loss. If in doubt: do not use.
Can I prepare langoustines in advance and store them?
Shelled meat can be stored chilled for a maximum of 4 hours before cooking. Langoustines oxidise quickly after shelling and quality loss is rapid. For mise en place: shell no more than 2 hours before service and store on ice.
At what temperature should you store Langoustine (Dublin Bay Prawn)?
Store Langoustine (Dublin Bay Prawn) at 0 °C to +5 °C live, on ice, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Langoustine (Dublin Bay Prawn) professionally?
The primary professional technique for Langoustine (Dublin Bay Prawn) is Grilleren (heel, in the bowl) at 230 to 250 °C grill or grillpan for 3 to 4 min staart omlaag, 1 min terugdraaien. Always verify core temperature with a calibrated probe thermometer.
Does Langoustine (Dublin Bay Prawn) contain allergens?
Langoustine (Dublin Bay Prawn) contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
