Fish

Nephrops norvegicus

A tier

Nephrops norvegicus is the slender, orange-pink lobster-like crustacean of soft muddy bottoms from the Mediterranean to Norway and Iceland—sold as langoustine, scampi, or Norway lobster. The tail meat is the prize: sweet, delicate, and finer than clawed lobster, with small claws that still yield tasty morsels. Live or day-fresh animals beat long-held frozen for texture. Split and grill, pan-roast in butter, or poach gently for cold platters. The shells make exquisite bisque. Cook only until the tail flesh turns opaque; residual heat finishes the job. Whole animals look spectacular on seafood towers; peeled tails suit pasta if you accept some loss of shell perfume.