Glossary of food terms: L

Langoustine

The French name for the Dublin Bay prawn (which isn't actually a prawn at all, but a small lobster, Nephrops norvegicus). It's also known as Norway lobster and is sometimes called scampi. (Scampi has also become a widely used name referring to tail pieces of prawn that are dipped in batter and deep-fried.)

Langoustines are available fresh or frozen, in and out of their shells. If bought fresh, cook them by boiling or grilling. You're more likely to find fresh ones in good fishmongers and although they're pricey, they're delicious.

• Langoustine and mussel chowder with herb celery
• Pan-fried sea bass on braised fennel with langoustine sauce
• Rabbit saddle and langoustine mousseline with carrot, lemongrass and ginger purée

Find out more about buying and preparing shellfish with our Cook's Guide.