Langoustine
Langoustine – Langoustine is a small edible lobster (Nephrops norvegicus) of European seas ( caught in European waters) having long slender claws —called also Dublin Bay prawn Norway lobster.
A langoustine is a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish. Its proper name is Nephrops norvegicus. A langoustine can grow up to a foot in length and is prized for its delicious tail meat. Smaller langoustine have their upper parts discarded and their tails used for scampi.
Larger langoustine are sold to be cooked whole. Then the meat from the tail and, in larger specimens the claws, is eaten either as part of a more complex dish or straight from the shell. They are a common feature in the traditional French bistro seafood platter and a very important element in Spanish cuisine. Amazingly most langoustine are currently exported from Scotland to continental European markets. Long considered waste and discarded by fishing fleets hungry for white fish catches they are now the mains stay of the fishing economy in some parts of Scotland.
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