Langusten

Langusten are a group of crustaceans commonly referred to in German as Langusten, with the most widely eaten species being Nephrops norvegicus, known in English as the Norway lobster or Dublin Bay prawn. They grow to about 20 to 25 centimeters in length, have a slender body, and a long, tapered tail that forms a large part of their overall size. The shell is pale orange-pink and turns bright pink-orange when cooked. The meat is valued for its delicate, sweet flavor, especially in the tail.

Distribution and habitat: Langusten inhabit cold Atlantic waters off western Europe and around the Mediterranean. They prefer soft sandy or muddy bottoms and are typically found at depths from about 20 to 700 meters. They are primarily nocturnal and live in burrows or crevices, emerging at night to feed on detritus and small invertebrates.

Biology and reproduction: Females brood eggs beneath the abdomen until they hatch, carrying them for several weeks. Larval stages are planktonic before settling as juvenile crustaceans. They reach reproductive maturity after several molts, with populations often regulated by fishing pressure and environmental conditions.

Commercial and culinary use: Langusten are an important target for commercial fisheries, caught with pots and other gear. They are sold fresh or frozen and used in a variety of dishes, including soups, sauces, and seafood platters. In cooking, the tail meat is the principal edible portion and is commonly boiled, steamed, or grilled, contributing a characteristic delicate, sweet flavor to European and Mediterranean cuisines.