LANGOUSTINES, NORWAY LOBSTERS, SCAMPI.

If lobster and shrimp had a love child, it would be Langoustines. Also known as Norway lobsters, or Dublin Bay prawns, these decadent crustaceans have a sweet, delicate flavor that can hold its own on any dinner table.
The Norwegian lobster is a common crustacean in Europe. He is Langoustine in France, Scampi in Italy, and Dublin shrimp in the UK. Very often, Argentine red shrimp are called langoustines, but these are completely different products. The Latin name Nephrops Norvegicus is a species of lobster from the order of decapod crustaceans that lives in the Atlantic Ocean, the Mediterranean, and the North Sea. Scampi are very similar to lobsters and shrimp at same time, however, unlike shrimp, they have rather large claws, though almost no meat. The main delicacy is the tail. The meat is tender, pinkish in color, and extremely tasty. In the process of culinary processing, it practically does not change color.
In Europe, especially in Italy, one of the main seafood delicacies. Always a part of assorted seafood. The traditional way of cooking is to boil in boiling sea water for 30-40 seconds. A very popular Italian dish is Scampi Alia Griglia, when the crustacean is cooked on the grill after cutting the tail and lightly marinating in olive oil and sea salt. Italian gourmets highly value raw scampi with olive oil and lemon, but in this form, you can only consume absolutely fresh scampi, almost alive. The main rule for preparing scampi is to be quick. Do not overexpose on fire or in boiling water, otherwise, the meat becomes harsh and less delicious. Scampia is always present in paella, but the rich paella is not touristy when the dish is made for your loved ones.
Scampia can reach a weight of more than half a kilogram, but these are not frequent specimens that are rarely seen.
Langoustines have a delicate, incomparable taste, which makes them one of the most sought-after seafood delicacies in the world.
This is an exquisite delicacy for true gourmets. The meat of such shrimps contains proteins, iodine, fats, copper, phosphorus, iron, zinc, selenium, and magnesium.
They are comparable in size to ordinary crayfish, only slightly smaller. Unlike crayfish, langoustine has no meat in its claws, because it is contained in the tail.
This delicacy is prepared in three stages: it is cooked, and the meat is pulled out and served to the table.
An interesting fact is that during cooking, langoustine does not change its color at all.
Extraction of meat must be done immediately after cooking. To do this, the head is carefully separated from the body, the carapace is carefully split, and the meat is squeezed out of the tail with the blunt side of a knife.
The Norwegian lobster is a crustacean that has been highly valued in Catalonian cuisine since the middle of the 19th century. He lives in pools and holes, and his catching is possible only with the help of trawling.
It looks like a shrimp, but is longer, with legs and sharp claws, and a very muscular tail. The shrimp is smaller, lacks claws, and lives in groups.
The largest specimens of the Norwegian lobster reach 25 cm in length. The tail is the most valued part of the lobster in cooking, due to its rich taste.
Norwegian lobster can be cooked in many ways: individually, fried, baked, or boiled. In addition, it can be included in more complex dishes, such as seafood and mountains, in combination with duck or chicken meat; in addition, they are great for cooking rice dishes. So, in Catalonian cuisine, there are such traditional dishes as sarsuela or fideuada, vermicelli with Norwegian lobster, and sepia.
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