Nephrops Norvegicus is the Latin name for langoustines. Also referred to as Norway lobsters, Dublin Bay prawns, or Scampi, langoustines are pale orange-pink in terms of color. Similar to large prawns in appearance, langoustines are more closely related to lobsters. Though size-wise it's considerably smaller than lobsters measuring 7 to 10 inches maximum. Langoustines are found in the sea bed and oceans of Europe and the Mediterranean.
Scotland and the surrounding cold waters of the North Sea region account for more than a third of the langoustines caught worldwide. It's an important part of their economy with much of it exported to other parts of the world where it has a huge fan base.
The simplest way to cook langoustines is to boil and peel off the shell. It has a delicate taste, sweeter than prawns that will bring delight to any seafood fan. Alternative cooking methods include seasoning langoustines with your favorite choice of herbs and grill or barbecue to produce a very tasty result. You can even pan or deep fry them and serve as a starter or use it for the main course.
Price-wise langoustines are more on the expensive side. Catching langoustines is no easy feat and its population numbers are on the decline. High demand for this delicious seafood, and the low supply numbers keep the price on the slightly higher side.
Regardless of price, many people love langoustines and they are one of the best seafood around.