langustine

Langustine (Nephrops norvegicus), commonly called langoustine in culinary contexts, is a lobster-like crustacean in the family Nephropidae. Native to the northeast Atlantic and parts of the Mediterranean, it is known in English as the Norway lobster or Dublin Bay prawn. The term langoustine is widely used in European markets and cuisine.

Appearance and biology: It has a slender orange-pink body, a long curved abdomen, and a fan-shaped tail. Reaching about 15–25 cm, it is primarily a burrower active at night. Langustines feed on small invertebrates such as polychaetes and mollusks and mature slowly, with lifespans of several years.

Distribution and habitat: Langustines inhabit continental shelf and upper slope waters from about 20 to 800 meters deep, favoring soft mud and sand substrates. Their range includes the western European coast from Norway to Morocco and parts of the Mediterranean, where populations concentrate around suitable burrows.

Fisheries and management: A highly valued commercial species, it is mainly caught by bottom trawls and dredges. National and regional management measures—minimum landing sizes, quotas, and seasonal closures—aim to protect breeding stock. Some fisheries are certified as sustainable; others have experienced declines due to overfishing.

Culinary use and nutrition: Langustine meat is prized for its delicate, sweet flavor. Tail meat provides most of the edible portion; claws are used less often. It is typically boiled or steamed, and used in sauces, soups, or dishes. Nutritionally, it is high in protein and minerals and relatively low in fat.