Fish

Dublin Bay Prawn

A tier

Dublin Bay prawn is the Irish and British market name for Nephrops norvegicus, immortalised by landings associated with the Irish Sea though the species ranges far more widely. The name promises sweet, lobster-like tail meat in a slim orange shell—closer to a miniature lobster than to a tropical prawn. Irish and Scottish boats supply much of the live and fresh trade. Serve simply grilled with garlic butter, in creamy whiskey sauces, or cold with mayonnaise. Whole Dublin Bay prawns need only minutes on heat. The romantic name still appears on menus for scampi-style dishes; true shell-on animals outclass heavily processed scampi tails. Buy lively stock when possible and cook the same day.