Cigalas are Dublin Bay prawns, Norway lobsters or Langoustines. They were considered a by catch in the 1960s by the Scottish fishing industry and thrown overboard. They are now very lucrative and Scottish langoustines are shipped to Spain as a luxury. Some argue that this treatment degrades the flavour and that they should be eaten as fresh as possible. They can be fiddly to eat but the sweet flesh is worth the effort. Don’t neglect the head but there is no meat in the claws. They can be boiled or halved and grilled.
