astice

Astice is the common Italian name for the lobster, referring to clawed lobsters of the family Nephropidae, most often the true lobsters of the genus Homarus. In markets and cookery, astice typically denotes Homarus gammarus (European lobster) and Homarus americanus (American lobster). The langoustine, Nephrops norvegicus, is a different species often called scampi or scampi in Italian and is not usually labeled astice.

Description and habitat: Lobsters are large, demersal crustaceans with a hard carapace and two prominent claws. They are generally blue-green to brown on the outside and turn bright red when cooked. They inhabit rocky or complex substrates along coastlines, from shallow areas to deeper waters, often sheltering in crevices. The size and color of specimens vary by species and environment. Distribution is broad: H. americanus is found along the western North Atlantic from Newfoundland to the Carolinas; H. gammarus occurs in the eastern Atlantic, from Norway and the North Sea down to North Africa and into parts of the Mediterranean.

Culinary and market: Astice meat is prized for its sweet flavor and firm texture. In Italian cuisine, it is often boiled or steamed and served with butter, garlic, and lemon, or used in pasta and risotto dishes. Fresh or live astice are sold in seafood markets, with price and availability varying by season and stock.

Fisheries and conservation: Astice is a valuable commercial resource, and many stocks are managed with size limits, quotas, gear restrictions, and seasonal closures to ensure sustainable harvests. Overfishing, habitat degradation, and warming ocean temperatures can threaten local populations, prompting ongoing stock assessments and management measures in many regions.