Langoustine

Langoustines (Nephrops norvegicus) - also called Norway lobster or Dublin Bay prawns - are slender, delicate crustaceans with a sweet, refined flavour that is more nuanced than shrimp or lobster. They are central to French and Spanish fine dining and are among the most prized shellfish in European cuisine. 

Matt Peters used roasted langoustine tails atop shrimp-infused potato blini, leveraging their elegance and visual drama as a composed garnish. 

For home cooks, langoustines are increasingly available frozen. They cook extremely quickly - no more than two to three minutes - and are best treated simply: seared in brown butter with garlic, split and grilled over high heat, or briefly poached. Overcooking destroys their delicate texture and sweetness, making attentive timing essential.