Fresh Mantis Shrimp with Orange Roe

Mantis shrimp are the sweetest thing in the shellfish case, and this batch comes with the prize inside — a full ribbon of deep orange roe running the length of the body. Split one open along the shell and you will find meat closer to lobster than to ordinary shrimp.

Why you'll love it

• Roe included — the vivid orange coral is rich, faintly briny, and the reason chefs ask for this species by name.
• Naturally sweet meat — firm, dense and lobstery, with none of the mushiness of long-frozen prawns.
• A showpiece plate — the segmented shell and banded tail look spectacular on ice or on a platter.
• Peels cleanly — once cooked, the shell lifts away in one piece.

How to cook it

Steam for three to four minutes, salt-bake in a hot pan, or split and grill cut-side down with garlic butter. They are ready as soon as the shell turns deep pink and the meat goes opaque. The window is short, so stay close to the stove.

Storage

Supplied as a 2 kg pack, chilled. Keep at 0–4°C and cook within two days. Best eaten fresh; freezing softens the texture of the roe.