Langoustine is found in off coast of Norway and was called as the Norway lobster as they are from the lobster family and are also interrelated to Dublin Bay prawns and scampi. Now a day they are found even in the Atlantic coast, Scotland, and the western Mediterranean, Adriatic. They are very rare, but are a delicacy than ever before.
This langoustine does not modify their color when cooked. They have pink, narrow smooth-shelled bodies, with long claws and do not have much meat. The tail and the meat in the claws can be eaten but the shell, head and thorax can't be eaten. They are found all over the year but they go off quickly, hence the langoustine will be cooked and frozen at sea, making it hard to find live ones.
If you are buying a langoustine is sure that they are still moving. Buy a large langoustine as they have more meat. Avoid those whose tails have started to turn black - they're dead. As a rule of thumb, the colder the waters in which the langoustines were fished, the better their flavor, this is why Scottish langoustine is particularly prized.
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