A small, slender lobster-like crustacean of the eastern Atlantic, pale orange-pink with long thin claws, also called the Dublin Bay prawn or scampi. Its tail meat is sweet, delicate and firm, finer and more fragrant than prawn, and it cooks in a minute or two. It is prized on a French plateau de fruits de mer and in fine seafood cookery.
Where it comes from
A small Atlantic lobster-relative (Nephrops norvegicus), a prized component of the French seafood platter.
In the kitchen
Briefly boiled or grilled and served on a seafood platter, or in rich shellfish dishes.
Nutrition (per 100g)
~90kcalCal
~18.0gProtein
~2.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
