Langoustines vs Prawns: What's the Difference and Which Should You Buy?

The confusion starts with the name. Langoustines are sold as "Dublin Bay prawns" in Irish fishmongers, "Norway lobster" in scientific literature, "scampi" in every UK pub that serves them breaded and deep-fried, and "cigale de mer" in France. Meanwhile, what most people call "prawns" covers at least a dozen entirely different species from Atlantic cold-water prawns to giant tiger prawns from Southeast Asia.

They are not the same thing, they do not taste the same, and the price difference — sometimes £10 vs £40 per kg — is not arbitrary.

What they actually are

Prawns (in the UK context) usually means one of two things: Atlantic cold-water prawns (Pandalus borealis), which are small, pink, and pre-cooked when sold in supermarkets — the ones in prawn cocktails — or large warm-water prawns (Penaeus species), sold raw, grey-pink, and frozen, variously labelled "king prawns," "tiger prawns," or "jumbo prawns."

Langoustines (Nephrops norvegicus) are a different crustacean entirely. Technically they're more closely related to lobster than to prawns — they have claws, lobsters have claws, true prawns do not. They look like a small, pale orange lobster. The tail meat is what you eat in restaurants; the claws have meat in them too, but extracting it requires patience and a cracker.

Scotland catches more langoustines than anywhere else in Europe. Most of them are exported immediately to Spain and France, where they're considered a luxury and priced accordingly. In the UK, we largely eat the pressed-and-frozen tail meat as scampi. This is a national tragedy.

Taste comparison

| | Langoustines | King/Tiger Prawns | Atlantic Cold-Water Prawns | |---|---|---|---| | Flavour | Sweet, delicate, almost lobster-like | Mild, slightly briny | Mild, slightly sweet | | Texture | Firm, tender, moist | Firm, can be rubbery if overcooked | Soft, yielding | | Sweetness | High — noticeably sweet | Low-medium | Medium | | Best cooked | Grilled, steamed, boiled | Stir-fried, grilled, curried | Cold in salads, cocktails | | Eaten raw? | Yes (very fresh only) | No | No | | Price per kg | £25–45 | £10–25 | £8–18 |

Langoustines have a sweetness that good king prawns don't approach. When they're fresh — landed the same day, cooked whole — the tail meat is tender, moist, and genuinely luxurious. The comparison to lobster is apt: it's that same clean, oceanic sweetness without the richness of a full lobster.

King prawns taste fine. They're more versatile for cooking because they're robust, hold up in sauces and stir-fries, and come ready-peeled and frozen in every supermarket. They're the sensible option, not the exciting one.

Cold-water Atlantic prawns from the North Sea and Norwegian coast are the underrated option. Small, intensely flavoured, they're superb in a proper prawn cocktail or piled on bread with dill and mayonnaise in the Scandinavian style. They're completely different from warm-water prawns and much better for cold applications.

When to use each

Use langoustines when:

• You want to show off — whole grilled langoustines are visually impressive and taste brilliant
• You've found fresh, local ones (west coast Scotland fish markets, good fishmongers, some delis)
• You're serving them simply: split and grilled with garlic butter, or boiled and served cold with mayonnaise
• You want the closest thing to lobster at half the price

Use king/tiger prawns when:

• You're making a curry, stir-fry, or pasta dish where the prawn is one of several flavour components
• You need convenience — they freeze well and are available everywhere
• Cost is a constraint — decent frozen king prawns cook perfectly well in most dishes

Use cold-water Atlantic prawns when:

• You're making a prawn cocktail (the only acceptable type — warm-water prawns in cocktail sauce is a lesser thing)
• You want them in a sandwich, on toast, or in a Scandinavian-style open sandwich
• You find them at a fishmonger — they're often underpriced because fewer people ask for them

Where to buy langoustines in Scotland

Fresh langoustines are seasonal and local. The best way to buy them is from a fishmonger or fish market on the west coast — Oban, Ullapool, Tarbert, Portree — where the boats land them daily between March and October. Ask specifically for "whole live langoustines" or "whole cooked langoustines landed today."

In Glasgow and Edinburgh, look at the fish counters in Waitrose and Whole Foods during summer, or order from specialists like Loch Fyne Oysters, Fish is the Dish, or the Ethical Shellfish Company. The Scottish Seafood Delivery article has a comparison of the main online suppliers.

Avoid buying pre-frozen langoustine tails unless they're from a reputable Scottish source. Most frozen langoustine tails sold in supermarkets are from warm-water species farmed in Asia — they're a completely different product and not particularly good.

The scampi problem

Most of what's sold as "scampi" in the UK is either:

1. Real langoustine tails (the expensive, good version — check the label)
2. Monk fish or whiting shaped to look like tails (usually called "scampi-style")
3. Mixed seafood paste (the cheapest version, common in pub freezers)

If a menu or packet says "wholetail scampi," it's the real thing — one intact langoustine tail per piece. If it says "breaded scampi" without clarification, it could be anything. Most pub scampi is not real langoustine. This explains why it costs £7 and doesn't taste of much.

My honest take

If you can get fresh langoustines from a Scottish fishmonger or at a market, buy them. Split them lengthways, brush with garlic butter, grill for 3–4 minutes, eat immediately with bread and white wine. It's one of the best meals Scotland produces and most people who live here have never eaten it.

If you're cooking a Thai curry for a weeknight dinner, use king prawns. They're cheaper, more robust, and the delicacy of langoustine would be lost in a sauce that strong anyway.

The choice isn't really langoustines vs prawns. It's knowing when each one is right.

Check what's in season with the Scottish Seafood Calendar — langoustines are best March through October when the grounds reopen.

Related articles

• How to Cook Langoustines at Home
• Langoustines vs Lobster
• Scottish Seafood Delivery: Best Online Suppliers
• 10 Scottish Fish You Should Be Eating
• Scottish Seafood Calendar