Langoustine

Langoustine, scientifically Nephrops norvegicus, is a small lobster-like crustacean known also as the Norway lobster or Dublin Bay prawn. It is highly valued for its delicate, sweet flesh and is a staple in European seafood cuisine, where it is sold whole or as peeled tails.

Description and habitat: Langoustine has a slender, elongated body and two long antennae. It reaches up to about 25 cm in length. It lives in soft sediments on the seabed and constructs burrows, from shallow coastal zones to depths of several hundred meters. It is largely nocturnal and feeds on small invertebrates.

Distribution and fisheries: The species occurs in the northeastern Atlantic from Iceland to Mauritania and in parts of the Mediterranean. It is a major commercial resource for European fisheries, with important catches in Norway, Scotland, Ireland, and Spain. Fisheries are managed with quotas, gear restrictions, and seasonal measures to protect stocks and minimize environmental impact.

Biology and culinary use: Females carry eggs under the abdomen until they hatch. In cooking, langoustine meat is prized for its firm texture and sweetness; tails are frequently grilled, boiled, or pan-fried, and the whole crustacean is used in soups and dishes such as scampi.