Fish

Norway Lobster

A tier

Norway lobster is the formal English name for Nephrops norvegicus, emphasising its lobster kinship rather than prawn likeness. Long slender claws, a plated orange body, and exquisite tail meat define the animal. Northern fleets from Norway, Scotland, and the North Sea land them for live export and on-board freezing. Flavour is sweet, clean, and slightly more refined than large clawed lobsters. Treat as lobster in miniature: split, baste, and grill, or boil briefly for cold service. Bisques and reductions from the heads are restaurant gold. Avoid overcooking the thin tail profile. When labelled Norway lobster on a ticket, expect the same species as langoustine and Dublin Bay prawn—provenance and handling make the difference.