The Norway lobster, a very small species of lobster, with slender claws, and common in the seas of Norway as well as in the Mediterranean, the Gulf of Naples and the Bay of Biscay, is sold in London under the name of “Dublin” prawns. The flavour is extremely delicate, and the “scampi” of Italy, and of Venice in particular, where they are slightly different from our “Dublin” prawns, seem to surpass, both in texture and taste, those of other waters.
Chop the onion and fry to a golden brown in a little butter or oil. Add the rice, and the fish stock, season highly with salt and pepper, stir well and simmer for about 30 minutes, or till the rice has absorbed the stock. Ten minutes before serving add the “Dublin” prawns, previously shelled and dipped in flour and fried in hot oil to a golden colour.