Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A small edible lobster (Nephrops norvegicus) of the eastern Atlantic Ocean and the Mediterranean Sea, having slender claws.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any of several large
edible European prawns
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun caught in European waters; slenderer than American lobster
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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In 2006, the Faroe Islands authorities charged a Danish food journalist and a photographer with breaching animal rights legislation after they sampled a local delicacy: live langoustine aka Norway lobster.
Live and let dine Lars Eriksen 2010
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I did learn what a langoustine is a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish.
Archive 2008-09-01 Wendy 2008
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I did learn what a langoustine is a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish.
How to be a Better Foodie; A Bulging Little Book for the Truly Epicurious by Sudi Pigott Wendy 2008
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Scottish brown crab and langoustine, which is similar to baby lobster.
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At Talay, their menu alternates between standard Latin and Thai dishes (paella and pad thai) and fused recipes such as langoustine in an aïoli Thai-ed up with sriracha chili sauce.
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However, these are merely a new venture's teething problems, and are quickly ignored when followed by a dish of a langoustine from Glommen in Halland with Elise apple, horseradish from Fjärås and browned butter.
The Latest in Creative Scandinavian Cuisine Bruce Palling 2012
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The horseradish was a superb complement to the langoustine.
The Latest in Creative Scandinavian Cuisine Bruce Palling 2012
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Other compelling dishes were grilled squid and asparagus spears wrapped in bacon, with a salsa tartar sauce, and langoustine on aioli-flavored rice.
The Small Plates of Seville Bruce Palling 2011
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Mr. Howard has perhaps four of these — apart from the herb-encrusted lamb, there is lasagne of crab with cappuccino of shell fish and champagne foam, Scottish saut é ed langoustine tails with parmesan gnocchi and an emulsion of potato and truffle, plus a roast saddle of hare on a tarte fine of celeriac and pear.
Creating a Seasonal Menu Bruce Palling 2010
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When I serve langoustine I don't just use the tails, but the claw meat too, because nothing should be wasted.
Best UK Restaurant 2010: The Kitchin, Edinburgh Jay Rayner 2010
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