Scampi vs Lobster vs Prawn – kooks stove talk

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27th February 2026

Scampi vs Lobster vs Prawn

Understanding the differences between three often-confused seafood favourites

Seafood terminology can be surprisingly confusing. In restaurants and markets the words scampi, lobster and prawn are sometimes used interchangeably, yet they refer to quite different animals.

All three belong to the broader crustacean family, but their biology, flavour and culinary uses vary considerably.

Scampi vs Lobster vs Prawn – At a Glance

Seafood	What it is	Typical Cooking
Scampi	Langoustine, a small lobster relative	Grilled or sautéed
Lobster	Large clawed crustacean	Boiled or grilled
Prawns	Swimming crustacean	Many seafood dishes

*Fresh langoustine — the true scampi found in European waters.*

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Scampi vs Lobster vs Prawn – Explained

Scampi

Scampi are actually langoustines, small lobster relatives most commonly found in the cold waters of the North Atlantic and Mediterranean.

They have slender claws, delicate shells and sweet, tender meat. In European cooking they are usually grilled, sautéed in butter, or served simply to highlight their flavour.

In countries like the United States, the term “shrimp scampi” has added confusion, as it describes a cooking style rather than the shellfish itself.

Lobster

Lobsters are the larger, clawed members of the crustacean family and are often associated with luxury dining.

The most well-known varieties include:

• Atlantic lobster
• European lobster
• Rock or spiny lobster

Their meat is firmer than scampi and has a rich, slightly briny sweetness. Lobster is commonly boiled, grilled, or roasted and often served whole for dramatic presentation.

Prawns

Prawns (often called shrimp in some countries) are swimming crustaceans found in oceans and freshwater environments around the world.

They are more delicate than lobster and cook quickly, making them popular in countless dishes, from stir-fries to seafood platters.

Unlike scampi and lobsters, prawns do not have large claws.

Why the Names Get Confusing

Language, regional traditions and restaurant menus all contribute to the confusion.

Italian cuisine uses the word scampi for the shellfish itself, while English-speaking countries often associate the term with the garlic-butter preparation known as shrimp scampi.

Understanding the differences helps cooks choose the right seafood and appreciate the subtle distinctions in flavour and texture.