First published: December 19, 2020
No, the lobster is not the tough husband of the leaner langoustine! They are very different crustaceans. Here are the differences and a recipe.
Table of contents
Difference between lobster and langoust
Two types of lobster are traded on the European market. The European lobster – also called 'blue lobster' because of the blue reflection of the shell – and the Canadian which is brown-green. Lobsters can be from 24 cm to 70 cm in size, but in the shops they are often smaller than the langoustines, which can reach 50 cm.
The shell of the langoustine varies from red to brown-green with dark lines. What they do have in common is that they both turn red when cooked. The langoustine has two long, spiky antennae and the lobster has two thick, flattened claws that differ from each other.
The difference between lobster and langoustine is also in the meat, but they can be prepared in the same way; poached in court-bouillon or grilled, after being cut in half lengthwise and cleaned.
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European lobster
The European lobster (Homarus gammarus), also known as the blue lobster, is a large lobster found along the northeastern Atlantic coast and in the Mediterranean Sea. These lobsters live on rocky bottoms, usually at depths of up to 70 meters, where they hide in burrows during the day and become active at night to hunt for worms, sea urchins and shellfish.
Features
- Size: Adult European lobsters typically range from 20 to 60 centimetres in length and can weigh between 500 and 900 grams. In exceptional cases, they can grow larger.
- Color: When alive, they are blue-black in colour with sometimes orange spots. When cooked, their colour changes to red, which is due to chemical changes in their pigments.
- Scissors: They possess two large claws that differ in shape and function; one is larger and serves to crack shells, while the other is smaller and sharper for cutting prey.
Distribution and habitat
The European lobster is found from the Mediterranean to the Baltic Sea. They prefer rocky bottoms and are usually found in shallow coastal waters, although they can live up to 70 meters deep.
Catch and sustainability
In European waters, not enough lobsters are caught to meet demand, so about two-thirds of the lobsters on the European market are imported from Canada and the United States. The European lobster is considered a delicacy and is often more expensive than its American counterpart.
Culinary applications
Lobster is prized for its delicate and sweet meat. It can be prepared in various ways, such as boiling, grilling or processing into dishes such as bisque. When preparing live lobster, there are methods to kill the animal humanely, such as placing it in the freezer for a short time or making a quick cut through the head.
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langoustine
The langoustine also has nothing to do with the spiny lobster.
The langoustine (Nephrops norvegicus), is a crustacean found in the eastern Atlantic Ocean and the North Sea. They live on muddy bottoms up to a depth of 800 metres, where they dig tunnels and are mainly active at night. The English call the langoustine “Norwegian lobster”. The Scots call it “scampi” and the Spanish call it “cicade”.
Features
- Appearance: Langoustines have an orange to pink-orange color with a white underside. They are slimmer than other lobster species and can grow to 15 to 25 cm long. Their first pair of legs bear slender but powerful claws.
- Lifespan: Males can live up to 10 years, while females can reach an age of 20 years.
Culinary value
Langoustines are considered a delicacy because of their juicy, slightly sweet and tender meat. They are low in fat and rich in proteins. In southern European and Asian cuisines, the head is also eaten, which is considered the tastiest part. In other countries, the tail is mainly consumed.
Preparation methods
Langoustines can be prepared in various ways:
- Grilling: Sprinkle them with olive oil and fine herbs, and grill them briefly to preserve the delicate flavour.
- Poaching: Boil them in salted water for a few minutes until they turn pink.
- The hill: Fry them briefly in butter with garlic for a rich flavor.
Live or frozen lobster
The European lobster, which is much rarer than its American cousin, is mainly sold live.
The Canadian is sold in Europe mainly during the end of year celebrations, alive or cooked and frozen. Fishing is only allowed in the United States and Canada, depending on the region, during limited periods of the year.
The lobsters are then kept alive in homaria until the end of the year celebrations. In France, almost 5.400 tonnes are imported, of which 70% are live and 30% are frozen.
In Belgium, imports amount to around 3.000 tonnes per year, of which 70% is live, 25% frozen and 5% in another processed form.
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Fun facts about lobster
The fun facts below make the lobster a special and intriguing animal in the underwater world.
Color change when cooking
In the wild, crayfish are usually brownish or olive green in color. When cooked, they turn bright red. This is because the pigment astaxanthin, which is normally bound to proteins, is released and the red color becomes visible.
Longevity
Lobsters can live to be very old, with some specimens reaching an age of over 100 years. They continue to grow throughout their lives, molting regularly to form a new, larger shell.
Regeneration
Lobsters have the ability to regrow lost limbs, such as claws. This process can take several molts before the claw regains its original size and functionality.
Communication through urine
Crayfish communicate with each other by excreting urine through openings near their eyes. These chemical signals play a role in social interactions, such as attracting mates or marking territory.
Two stomachs
Lobsters have two stomachs. The first, located in their head, contains a 'stomach stone' that helps grind food. The second stomach, further down the digestive tract, digests the food further.
Originally poor man's food
In the 17th century, lobster was considered a food for the poor and even prison food. Only later did it become a delicacy and luxury product.
Cannibalism
When food is scarce, crayfish can exhibit cannibalistic behavior and eat their own kind. This behavior has been observed mainly in laboratory conditions and less in the wild.
No vocal cords
The hissing sound sometimes heard when lobsters are placed in boiling water is not a cry of pain. Lobsters do not have vocal cords. The sound is caused by air escaping from their bodies.
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How to prepare lobster
It starts with the purchase. It is best to buy the lobster alive. Make sure that the lobster has two claws and that it struggles when you pick it up. If you are not going to prepare the lobster immediately, it is best to store it in wet newspapers in the refrigerator.
There are 3 ways to prepare a lobster. Not all methods are equally gentle, but in the end they all come down to the same thing; namely serving a delicious portion of lobster on the table.
We can cook lobster, but also prepare it in the oven. Here is a preparation of a grilled European lobster by Peter Goosens.
Cooking methods
You can either boil lobster alive, or freeze it until it is in a deep sleep, or cut through the center of the lobster head with a knife.
Boiling the lobster alive ultimately gives it the best taste, while cutting it in half is best for the lobster. Lobster meat is perfect for breeding so-called 'vibrio bacteria' (the same ones that cause cholera).
This is why we keep lobsters alive for so long until they are ready to serve. The dead lobster meat is a signal for the bacteria to do its work and spread (but don't worry, this doesn't happen right away). A living lobster does not contain the bacteria.
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Live cooking
When you boil the lobster alive, put it in the pan with its head first. You will hear the shell of the lobster squeaking, this is air that is released. For a lobster of half a kilo you need about 3 to 7 minutes cooking time.
The important thing when cooking lobster is to a large pan of at least 4 liters (depending on the size of the lobster). In a small pan the temperature will drop quickly which the lobster will not like very much, therefore a large pan with water.
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Sources: Seafood Guide, Fish shop
