Langust

Langust, commonly spelled langoustine in English and langouste in French, is the common name for Nephrops norvegicus, a slender, lobster-like crustacean also known as the Norway lobster or Dublin Bay prawn. It is not a true lobster; it belongs to the family Nephropidae, distinct from the Homarus lobsters.

Langust inhabits cold and temperate Atlantic waters off western Europe, from the Celtic Sea to the Barents Sea, and lives in burrows in soft seabed on the continental shelf and upper slope. It has a long, slender body, two main claws, and long antennae. The edible portion is mainly the tail meat when cooked.

Fisheries for langust are widespread in Europe, using bottom trawls and creels. Management measures include gear restrictions, minimum sizes, and catch quotas to protect stocks. Sustainability varies by region and is monitored by regional fisheries bodies and national authorities.

Culinary use: langustine meat is prized for sweetness and delicate texture. It is sold live, fresh, or frozen, in whole form or as tails. Common preparations include boiling, steaming, grilling, or using tails in dishes such as scampi, soups, and seafood stews. The shells color bright orange when cooked.