Despite being a firm fixture on many fine dining menus, the langoustine has rather humble beginnings and it is perhaps better known as scampi, the pub menu favourite served with chips and tartare sauce. Increasingly, however, langoustines are building a new reputation as a treasured seafood ingredients for chefs and home cooks alike, offering as they do all the decadence of lobster with the petite size of a prawn. Scotland is famed for its langoustines, with over a third of the world’s stock coming from its lochs and coastlines. They have a lengthy season, running from winter until late summer, and their flavour works just as well in delicate starters as accompaniments to a more robust main meal.
Martin Wishart’s Langoustine ravioli recipe is served with a rich langoustine jus and endive braised in orange juice, a perfect seafood pasta to serve as a starter. Marcello Tully’s Langoustine moqueca is a fantastic seafood stew recipe filled with Brazilian flavours, or try William Drabble’s Langoustine tails in feiulle de bric recipe for a stunningly presented seafood canapé.
Pork and langoustines make an excellent combination for a more substantial meal. Try an indulgent take on surf 'n' turf with Mark Jordan’s Seared langoustine and bacon recipe, or Phil Carnegie's Pig’s head with langoustine and pearl barley.