Fish

Langoustine

Langoustine (Nephrops norvegicus), also called Norway lobster or scampi, is a slender clawed lobster of cold North Atlantic and Mediterranean waters. Meat is sweet, fine-grained, and closer to lobster than prawn, with most of the yield in the tail; claws hold small nuggets of rich flesh. Live or day-boat product is prized because the flesh softens quickly after death if mishandled. Grill or roast split shell-on tails, poach gently for salads, or flash-fry for scampi-style dishes. Shells and heads make excellent stock. Overcooking turns the meat cottony—pull as soon as it turns opaque. Scottish, Irish, and Nordic fisheries dominate quality supply; frozen-at-sea tails extend the season for restaurants inland.

Also known as: Scampi

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Head

Shell On

Tail

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Dublin Bay Prawn

Scampi

Norway Lobster

Nephrops norvegicus

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPeeledPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

DelicateFirmMoistPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 132

Amount per 100 g

Total Fat 4.71 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 2.01 g
Polyunsaturated Fat 2.11 g
Cholesterol 58.7 mg
Sodium 77.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.6 g
Water 75.9 g

Detailed nutrients

Energy 132 kcal
Water 75.9 g
Protein 20.6 g
- Animal Protein 19.5 g
Fat 4.71 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2.01 g
- Polyunsaturated Fat 2.11 g
  - Omega-3 0.84 g
  - Omega-6 1.06 g
Vitamins 47 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.91 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 3.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
Minerals 460 mg
- Major Minerals 351 mg
  - Calcium 67 mg
  - Sodium 77.2 mg
  - Potassium 207 mg
- Trace Minerals 109 mg
  - Iron 1.2 mg
  - Zinc 0.4 mg
  - Iodine 107 µg
Salt 0.21 g
- Sodium Chloride 0.21 g
Cholesterol 58.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 3.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.91 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·

Minerals

Sodium: 77.16 · Potassium: 207 · Calcium: 67 · Iron: 1.2 · Zinc: 0.4 · Iodine: 107 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Langoustine.

Pairs well with

Classic and complementary matches

ButterScampi style
Chilli
Dill
Egg
GarlicGrilled
Lemon

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Coastal and river fishing for langoustine and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of langoustine and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh langoustine to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made langoustine widely available in international markets.