Norwegian lobsters are also known as Dublin Bay prawns,
- the term prawn can be confusing as it is a vernacular or colloquial term that has no clearly defined scientific meaning - see Shrimp versus prawn
The food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus
In the UK it is generally known by it's common name the Langoustine.
American scampi in garlic butter
According to the French encyclopaedia Larousse Gastronomique
, langoustine are delicate and need to be poached only for a few seconds in court-bouillon
. When very fresh they have a slightly sweet flavour that is lost when they are frozen. They can be eaten plain, accompanied by melted butter.
In Britain, the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi", although cheaper "re-formed scampi" can contain other parts together with other fish. It is served fried in batter or breadcrumbs and usually with chips
and tartar sauce
. It is widely available in supermarkets and restaurants and considered pub or snack food, although factors reducing Scottish fishing catches generally (such as bad weather) can affect its availability.
In the United States, "shrimp scampi" is the menu name
in Italian-American cuisine
(the actual word for "shrimp" in Italian is gambero
, plural gamberi
). "Scampi" by itself is a dish of Nephrops norvegicus
served in garlic butter
, dry white wine
and Parmesan cheese
, either with bread or over pasta or rice, or sometimes just the shrimp alone. The term "shrimp scampi" is construed as a style of preparation, and with variants such as "chicken scampi", "lobster scampi" and "scallop scampi". Lidia Bastianich:
"In the United States, shrimps are available, not scampi, so the early immigrants prepared the shrimp they found in the scampi style they remembered."