John Myers
This decapod crab is also called scampo (plural: scampi), langoustine, slender lobster, or Norwegian virgin lobster. It’s very similar to lobster – learn how to cook lobster here – but much larger. The animals available from us have a length of approx. 15 to 20 cm. The Norway lobster is a very valuable and tasty crab, but primarily only its abdomen contains usable meat. With a little patience and skill, the flesh of the scissors can also be used, especially with older specimens.
Origin
The most important fishing areas are the Danish Skagerrak, the coastal areas of Sweden, Norway, Iceland, Scotland, Ireland, and France (Atlantic), and the Mediterranean. Animals from cool waters off Iceland, Scotland, and Ireland are of very good quality.
Season
The Norway lobster fishing season runs from March to September. When buying, you should make sure that the animals were caught with baskets – this method of catching is much gentler on the ecosystem than catching with bottom trawls.
Taste
The flesh of the langoustine has a fine, slightly sweet note, is light and tender. The tasty firm meat of the hind body is considered a real delicacy.
Use
Norway lobster is available fresh, frozen, or canned. It is suitable for grilling (e.g. for scampi skewers), roasting, and cooking.
Storage/shelf life
Norway lobster should be used as fresh as possible, i.e. on the day of purchase. Refrigerate fresh goods until further use. For deep-frozen scampi or preserves, pay attention to the expiry date.
Nutritional value/active ingredients
Crustaceans provide only about 92 kcal per 100 g. They contain plenty of valuable protein. The high concentration of the two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as iodine is remarkable. Crustaceans also contain zinc. Iodine ensures normal production of thyroid hormones, zinc is responsible for maintaining normal hair, nails, and skin. In addition, the fatty acids EPA and DHA contribute to normal heart function.
Facebook Comments