Lobster vs. Langoustine — What's the Difference?

Large Crustacean.

Small Lobster Variety.

Aquatic Habitat.

Gourmet Food.

Seafood Delicacy.

Pale Shell.

Culinary Favorite.

European Seafood.

Symbol of Luxury.

Delicate Texture.

Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor.

A small edible lobster (Nephrops norvegicus) of the eastern Atlantic Ocean and the Mediterranean Sea, having slender claws. Also called Norway lobster, scampi.

Any of several edible marine decapod crustaceans of the family Nephropidae, especially of the genus Homarus, having stalked eyes, long antennae, a pair of large pincers, and a cylindrical body.

A small edible European orange-pink lobster, Nephrops norvegicus

Any of several similar crustaceans, such as a spiny lobster.

Caught in European waters; slenderer than American lobster

The flesh of a lobster used as food.

To catch or try to catch lobsters.

Red-colored, especially from a sunburn.

A crustacean of the Nephropidae family, dark green or blue-black in colour turning bright red when cooked, with a hard shell and claws, which is used as a seafood.

A crustacean of the Palinuridae family, pinkish red in colour, with a hard, spiny shell but no claws, which is used as a seafood.

A soldier or officer of the imperial British Army (due to their red or scarlet uniform).

(slang) An Australian twenty dollar note, due to its reddish-orange colour.

To fish for lobsters.

Any large macrurous crustacean used as food, esp. those of the genus Homarus; as the American lobster (Homarus Americanus), and the European lobster (Homarus vulgaris). The Norwegian lobster (Nephrops Norvegicus) is similar in form. All these have a pair of large unequal claws. The spiny lobsters of more southern waters, belonging to Palinurus, Panulirus, and allied genera, have no large claws. The fresh-water crayfishes are sometimes called lobsters.

As a term of opprobrium or contempt: A gullible, awkward, bungling, or undesirable person.

Flesh of a lobster

Any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae

Lobsters are generally much larger and heavier compared to the smaller and more slender langoustines.

Lobster is popular in rolls, bisques, and as grilled or boiled dishes, whereas langoustines are favored in grilled, fried, and various European dishes like paella and pasta.

Lobsters tend to be more expensive, especially in North America, due to their larger size and the demand for their meat.

Lobsters are primarily found in the cold Atlantic waters, while langoustines inhabit the northeastern Atlantic and the Mediterranean.

Lobsters are primarily caught using baited traps or pots, while langoustines are often caught using trawl nets.

Lobsters prefer rocky sea bottoms and colder temperatures, typically found in deeper Atlantic waters. Langoustines are found in muddy, sandy bottoms at various depths in colder European waters.

Lobster shells turn from a bluish-green to bright red when cooked, and langoustine shells change from pale orange or pink to a deeper orange.

Lobster meat is meaty and dense, particularly in the claws and tail, suitable for various cooking methods. Langoustine meat is more delicate and tender, often preferred lightly cooked to preserve its texture.

Conservation concerns for lobsters include overfishing and habitat destruction, while for langoustines, issues include bycatch and the impact of trawling on seabed environments.

Both should be stored in the coldest part of the refrigerator and cooked within a day or two of purchase. They can also be frozen for longer storage.

Lobster fishing usually peaks in late spring and early summer, whereas langoustine fishing can vary but often peaks from late spring through fall.

Taste is subjective, but lobster meat is often praised for its sweetness and density, particularly from the claws and tail, while langoustine is valued for its delicate, sweet flavor.

Yes, both lobsters and langoustines are shellfish and can trigger allergic reactions in people sensitive to shellfish proteins.

Both can be sustainably sourced, but it depends on the fishery management practices and regulations in place. Consumers should look for certifications like MSC for assurances of sustainability.

Lobster is famous in dishes like New England lobster rolls and lobster thermidor, while langoustines are highlighted in European dishes like Spanish paella and Italian pasta with seafood.