Nephrop norvegicus, also known as Norway Lobsters, Cigalas in Spain, Langoustine in the UK and Scampi in Italy are a crossed between shrimp and lobster. They are really sweet and a pleasure to the palate. In the Estates are hard to find I have a couple of providers and they always come frozen; However, in Europe you can find them fresh all over the place. These particular "cigalas" got to our house by accident.
Ingredients:
1 pound cigalas or langoustines
For the Sauce:
2 Tablespoons Mayonnaise
1 Tablespoon Ketchup
1/2 Tablespoon Brandy or Scotch
Put water to boil when it starts boiling add the frozen "cigalas" cook until start boiling again.
To make the sauce add to a soup bowl the mayo, ketchup and brandy and work with a fork until everything is smoothly mixed.
To peel the "cigalas" pinch the tail from the sides and crack it. Deep the peeled tails in the pink sauce.
To buy "cigalas" in the Estates:
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