Also known as Dublin Bay prawns, Norway lobsters, or scampi in Italian, langoustines are a special treat for Europeans, as they only live in the north east Atlantic around Scotland's sea lochs, and in the Mediterranean. Although they started as unwanted by-catch from the white fish trade, nowadays they're prized for their delicate sweetness and meaty flesh. This collection of langoustine recipes shows off this beautiful shellfish at their best.

Italy has a particular love affair with seafood, so it's no surprise that langoustines are popular across the country. Sicilian chef Pino Cuttaia's Squid and tinniruma ravioli with anchovy sauce is a celebration of the island's seafood, and he garnishes his dish with a delicately blanched langoustine. Giancarlo Perbellini also puts the humble crustacean front and centre in his Langoustine with peas and mandarin dish. Sometimes though, the simplest ways are the best when it comes to fresh seafood. The Cerea brothers' Steamed langoustine with oil, lemon and light mayonnaise keeps things fresh, albeit with a few cheffy touches, and Valeria Necchio's Spaghetti with langoustines is as simple and classic as Italian cooking gets.

It's always best to buy seafood live if at all possible. Check that the langoustine is lively, for a start, and that there's no damage to the legs or the shell. The eyes should be shiny and jet black, and it should have a fresh smell of the sea, with no strong odours.