The Dublin Bay prawn, Norway lobster or langoustine is like a small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour. The tail meat, with the shell removed, is known as scampi in the UK. In fact, scampi now are more likely to be reconstituted other fish, but the Italian scampo is the tail of the Dublin Bay prawn and this is what scampi should be. But there are so many other delicious ways to serve these succulent, sweet shell fish it seems a pity just to dunk the tails in breadcrumbs and fry them.
