Langoustine

What Is Langoustine?

Langoustine (Nephrops norvegicus) is a shellfish resembling a lobster but much smaller, with a pinkish-orange color and long, thin claws; it is also known as the “Norway lobster.” It lives in deep, muddy sea bottoms.

The edible part is mainly the sweet, firm tail meat; the claw meat is also used in large specimens. It has a taste between shrimp and lobster and is prized in grilling, sautéing, and seafood dishes.

Nutritional Value of Langoustine

Like other lobster-langoustine group shellfish, langoustine provides roughly 90 kcal of energy per 100 g, high protein, and low fat; it is rich in vitamin B12. Values are approximated from a similar shellfish profile.

What Are the Benefits of Langoustine?

With its high-quality protein and B12 content, langoustine can be considered part of a balanced diet.

This information is general; langoustine is a food, not a substitute for medical treatment. Those allergic to shellfish should be cautious.

How to Choose Langoustine

Best is live or very fresh langoustine; specimens with a glossy shell, lively eyes, and a clean-sea smell are preferred. Stale langoustine softens quickly and smells of ammonia.

• Shell should be glossy, specimen lively
• Smell should be clean-sea; ammonia is not desired
• Live or very fresh should be preferred

How to Store Langoustine

Live langoustine should be kept covered with a damp cloth in a cool environment for a short time and cooked as soon as possible. Shellfish spoil quickly after death, so they are not kept; cooked langoustine is stored in the refrigerator for 1–2 days.

Using Langoustine in the Kitchen

Langoustine is used mostly grilled, sautéed in garlic butter, and boiled; it is also used in pasta, risotto, and seafood dishes. Its tail cooks quickly; overcooking toughens the flesh.

How Is Langoustine Cooked?

Washed langoustines are boiled for a few minutes in boiling salted water, or halved and grilled briefly; the tail shell is squeezed to extract the sweet meat inside for eating.

Frequently Asked Questions

Are langoustine and shrimp the same?

No; langoustine is closer to lobster, a clawed shellfish, and is larger and firmer-fleshed than shrimp. Its taste is somewhere between the two.

Which part of langoustine is eaten?

Mainly the sweet tail meat is eaten; in large specimens, the claw meat is also used.

Why is langoustine cooked while alive?

Since shellfish spoil quickly after death, cooking them alive or very fresh is recommended to preserve freshness.