Langoustines are similar in appearance to crayfish but differ in that they grow in saltwater seas and oceans, whereas crayfish breed in freshwater rivers and lakes. The Latin name of langoustines is Nephrops norvegicus, and they’re actually a relative of the lobster, with which we’re all familiar. Their shells are a light shade of orange and, unlike lobsters’ shells, they don’t change color when they are cooked. The smaller langoustines caught are particularly prized for the sweet meat found in their tails, which you might see being advertised as “scampi” on restaurant menus. The larger specimens might not be quite as tasty, but they do offer up more meat from the body and claws.
There are some ingredients that just scream luxury. Think of these ingredients as examples: caviar, lobster, truffles, and Champagne. While we may know small bits of information on these products, if pressed for more info, we might struggle to give a detailed description of what they are, where they come from, and what makes them so special
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