Langoustine

What Is Langoustine?

Langoustine (Nephrops norvegicus), also known as Norway lobster, is a pinkish-orange crustacean with slender, elongated claws. It resembles a lobster but is much smaller, and lives on deep, muddy sea beds.

The part most often eaten is the sweet, firm tail meat; meat from the claws is also used in larger specimens. Its flavor falls between shrimp and lobster, and it is prized grilled, sautéed, or served in seafood dishes.

Langoustine Nutrition

Like other lobster-type crustaceans, langoustine provides about 90 kcal per 100 g, is high in protein, and low in fat; it is rich in vitamin B12. Values are approximate and based on a similar crustacean profile.

What Are the Benefits of Langoustine?

With its high-quality protein and vitamin B12, langoustine can be included as part of a balanced diet.

This information is general; langoustine is a food and is not a substitute for medical treatment. People with a shellfish allergy should use caution.

How to Choose Langoustine?

Live or very fresh langoustine is best; choose specimens with shiny shells, clear-looking eyes, and a clean sea smell. Langoustine that is no longer fresh softens quickly and smells of ammonia.

• The shell should be shiny, and the specimen firm
• The smell should be clean and ocean-like; ammonia is undesirable
• Choose live or very fresh langoustine

How to Store Langoustine?

Keep live langoustine briefly in a cool place, covered with a damp cloth, and cook it as soon as possible. Shellfish spoil quickly after death, so do not hold them; cooked langoustine keeps for 1–2 days in the refrigerator.

Using Langoustine in the Kitchen

Langoustine is most often grilled, sautéed with garlic and butter, or boiled; it is also used in pasta, risotto, and seafood platters. The tail cooks quickly; overcooking makes the meat tough.

How to Cook Langoustine

Boil washed langoustines in salted water for a few minutes, or split them in half and grill them briefly; squeeze the tail shell to remove and eat the sweet meat inside.

Frequently Asked Questions

Are langoustine and shrimp the same?

No; langoustine is a clawed crustacean more closely related to lobster, and is larger than shrimp with firmer meat. Its flavor falls between the two.

Which part of langoustine is eaten?

The sweet tail meat is eaten most often; meat from the claws is also used in larger specimens.

Why is langoustine cooked alive?

Because shellfish spoil quickly after death, it is recommended to cook langoustine while live or very fresh to preserve freshness.