Contrary to popular belief, the langoustine is not a small lobster. From its scientific name Nephrops norvegicus, the "common langoustine" is a crustacean belonging to the order of decapods (having five pairs of legs), of the infra-order of astacidae, which includes lobsters and crayfish.
It has an orange-pink carapace, large shiny black eyes and a long slender body 10 to 25 cm long. It is fished from April to October on the coasts of Western Europe, from the north of Iceland to the south of Portugal, and is classified according to its size and the number of pieces per kilo.
In the Bigouden region of western Brittany, Loctudy and Le Guilvinec are the two main centers of langoustine fishing
It lives in sandy or muddy seabeds, where it digs its burrow, and emerges at dawn and dusk to feed on shrimps, mollusks and other small creatures. In the Bigouden region of western Brittany, Loctudy and Le Guilvinec are the two main centers of langoustine fishing. To be fully appreciated, it must be eaten freshly out of the water, because when it is transported, it often undergoes chemical treatments to avoid oxidation. It is very vulnerable to water quality deterioration and plastic pollution.
Naked and raw
The princess of seafood platters, fresh langoustine can be eaten raw or simply blanched for two minutes in water or broth. It is delicious with a light mayonnaise or a little melted butter and a handful of chopped herbs. Elegant in all circumstances, it goes equally well with steamed potatoes or a spoonful of caviar.
Cooked
Grilled on the barbecue or cut in half lengthwise and then cooked very quickly over a hot flame, the langoustine flavor comes alive, especially with a nice sauce vierge (made with oil, herbs, tomato and salt). It also makes a delicate stuffing for ravioli, is a subtle addition to a pasta sauce and is delicious breaded or fried in a light tempura batter.