Jimmy Buchan (star of BBC’s Trawlermen series) here shares some of his knowledge of the Scottish Langoustine: also known as – Norway lobster, scampi, Dublin Bay prawn, langoustine.
Jimmy will be a prominent character at the UK’s largest, free to attend, seafood festival. The 8th Pommery Dorset Seafood Festival – which takes place on 11th to 12th July 2015 in Weymouth Harbour – and is getting ready to #whelkcome over 50,000 visitors. Whilst focusing on Dorset and the fishing industry along the South Coast, the Pommery Dorset Seafood Festival also looks further afield when discussing larger topics affecting fishing and seafood. Jimmy Buchan, fisherman and trawler-man, joins the festival from Scotland to share his love and knowledge of deep-sea fishing and specifically the langoustine:
- Langoustine is the most valuable shellfish species to Scotland, and the second most valuable species overall to the Scottish industry. Total value of landings in 2013 were approximately £62 million
- Langoustine accounted for 47% of the value and 30% of the quantity of shellfish landed by Scottish vessels in 2013
- The UK takes over one third of langoustine landings worldwide
Despite these statistics, many langoustines are in fact exported to France and Spain. Langoustines have long been under-rated in the UK and seen as the poor cousin to lobster. But this is beginning to change with many chefs using Langoustines in their menus.
Some advice
Jimmy offers some advice on how to cook, peel and eat fresh langoustines! Jimmy has a ‘KIS’ policy – Keep it Simple!
- Firstly ensure that your langoustines are FRESH! They should have their legs and antennae intact and their eyes should be almost jet-black.
- If you have a whole Langoustine, simply steam for 3-4 minutes, you will know when the langoustine is cooked by looking at the meat under the tail. There is a light membrane covering it. This should have turned white and will have been pink before. Never over cook a langoustine!
- To peel the langoustine, pull the tail away from the head and claws. Pinch the tail between your finger and thumb to break it and then pull it off.
- You can then serve these cold, with a little salad and a nice lemony mayonnaise.
- The next part might not be for everyone, but Jimmy loves to crack the claws, break off one end and suck out the delicious meat.”
- Another great way to enjoy a langoustine is to split it into two half, baste with a little oil or butter and grill for 4 minutes at medium to high heat. The meat can then be picked out with a fork and enjoyed.
Garlic & Parsley Baked Langoustines
Serves 2 as a main course or 4-6 as a starter
Ingredients
- 15-20 langoustines (pre-boiled)
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil (increase if omitting
- the butter)
- 0.5-1 bunch fresh chive finely chopped
Method
- Pre-heat the oven to 480F (250C)
- Cut the langoustines in half (lengthwise), gently crush/crack the claws, and line them up on an oven safe tray with the shell side facing down.
- Mix the rest of the ingredients and spread over the cut side of the langoustines.
- Bake them in the upper part of the oven for 5 minutes.
Dorset Seafood Festival
Dorset Seafood Festival represents the UK’s largest, free to attend, seafood festival, recently placed first in Conde Nast Travellers’ UK’s best food festivals list, second in Country Life’s top five food festivals, fifth in the Financial Times ‘foodie festivals’ as well as winning Gold in the inaugural Dorset Tourism Awards for Tourism Event of the Year and Silver in the South West Tourism Excellence Awards in 2013/14.
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