Langoustine
Langoustine (nephrops norvegicus), known as the Dublin Bay Prawn, Norway Lobster or Scampi is a marine crustacean resembling like a little miniature lobster and are usually found in soft sediment, usually at depths within the range of 200-800 meters and live in low burrows and can often be found on grounds with fine solid mud. It can grow up to a foot in length and is fished from the bottom regions of the open Atlantic Ocean and Mediterranean Sea. Langoustines are a frequent feature in traditional French bistro seafood dishes, as well as a significant ingredient in Spanish cuisine. Although it is a species of small lobsters, langoustines are often confused with large species of shrimp.
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[edit] Description
Langoustines have the body shape of a lobster. It has a pale orange color, and typically grows to a length of 18-20 centimetres. The abdomen is elongated and segmented, ending in a broad tail fan. The first three pairs of legs have claws, and the very first pair is very long and slender with spiny ridges. Langoustines have two pairs of antennae, the second being longer and thinner. The eyes are huge, black, and moveable. Langoustines can live up to 5-10 years and greatly varies across different ocean region.
[edit] Culinary
[edit] Cooking Process
Unlike shrimps, rock lobsters or spiny lobsters (called "langouste" in French), langoustines change only a little of its colour while it is being cooked. Some people prefer it undercooked rather than overcooked because it becomes tough and dry when overcooked. Very fresh langoustines have a prominent slightly sweet flavour which disappears when frozen. They can be eaten plain, or accompanied with melted butter. In North America, Langoustines are coated with bread crumbs and butter before cooking under a very hot broiler. Typically, an individual usually eats only the tail of a langoustine. The head, claws, legs and shell are to be discarded. When a langoustine dies, its pink tail will change to black and this can easily be treated by adding sodium metabisulphite - a food preservative agent, which helps retain its pinkish color for up to four days.
[edit] Eaten as an Alternative
Langoustines are classified as an alternative fish, or seafood, to be eaten. In the North Sea, stocks in restaurants are mostly within safe biological limits. Its sustainability can be increased by choosing pot or creel-caught langoustines instead of trawl-caught langoustines.
[edit] Nutritional Value
Langoustines are are rich in minerals such as calcium, iron and zinc and vitamins like Vitamin D and omega-3 fatty acid. Langoustines are low in fat and calories compared to pork, beef or poultry and are large sources of low-fat protein.
