[lahn-goo-STEEN]noun: French word for the Dublin Bay prawn (which isn't actually a prawn at all, but a small lobster, Nephrops norvegicus). It's also known as Norway lobster. They are available fresh or frozen, in and out of their shells. If bought fresh, cook them by boiling or grilling. You're more likely to find fresh ones in good fishmongers and although they're pricey, they're delicious. Serve with drawn butter and lemon wedges.
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