American Heritage® Dictionary of the English Language, Fourth Edition
- n. See spiny lobster.
- n. The spiny lobster
- n. large edible marine crustacean having a spiny carapace but lacking the large pincers of true lobsters
- n. warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
- French, from Old French, from Old Provençal langosta, from Vulgar Latin *lacusta, from Latin locusta, lobster, locust. (American Heritage® Dictionary of the English Language, Fourth Edition)
“Astrid was clearly making an effort to look cheerful, but I could tell she was distraught, and even I felt a little guilty at the thought of poor Łukasz, who had been nice to me, languishing in some Communist jail cell while we feasted on langouste and oysters.”
“Her husband, like most French people, was sadly deficient in holiday spirit, and limited his revels to the consumption of oysters and langouste in a restaurant, in the company of his mistress.”
“It was curious to see the dread shown by the common lobster to the langouste.”
“We rowed back to the little inn at Ploumanach, and had some eggs and a hot langouste or rock-lobster.”
“The descriptions of the lobster and the langouste are particularly minute, and the comparison or contrast between the two is drawn with elaborate precision.”
The Legacy of Greece Essays By: Gilbert Murray, W. R. Inge, J. Burnet, Sir T. L. Heath, D'arcy W. Thompson, Charles Singer, R. W. Livingston, A. Toynbee, A. E. Zimmern, Percy Gardner, Sir Reginald Blomfield
“Provence_ and _langouste_ and Chabas's famous straw potatoes and rum omelette for ten days, and were sorry when it was all over.”
“Justine, with her red hands that had washed so many dishes off which other people had dined well, put down between them a scarlet langouste, of which claws and feelers sprawled over the table - cloth that already had a few purplish stains of wine.”
“ Merci pour la langouste, Have a heart, This is the life, Where did you get that hat?”
“To be precise, you take a langouste, three rascas (an edible but second-rate fish), a slice of conger, a fine 'chapon,' or red rascas, and one or two 'poissons blancs' (our grey mullet, I take it, would be an equivalent).”
“You take a cooking-pot and put your langouste in it, together with four spoonfuls of olive-oil, an onion and a couple of tomatoes, and boil away until he turns red.”
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