A prawn in a class of its own
Dublin Bay prawn, Norway lobster, langoustine - this little beastie has an impressive battery of names. It’s a small lobster with the charming characteristic of being a beautiful pink in real life (most other prawns are normally grey and only turn pink when cooked). Once peeled, the meaty tail is known as scampi. Normally it’s generously swathed in breadcrumbs but our h-u-g-e peeled scampi has no equal.