langouste

• “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.”

  Simon & Schuster: Dreaming in French

• “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.”

  Simon & Schuster: Dreaming in French

• “It was curious to see the dread shown by the common lobster to the langouste.”

  Brittany & Its Byways

• “We rowed back to the little inn at Ploumanach, and had some eggs and a hot langouste or rock-lobster.”

  Brittany & Its Byways

• “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.”

  The Automobilist Abroad

• “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.”

  Three Soldiers

• “” “Merci pour la langouste, ” “Have a heart, ” “This is the life, ” “Where did you get that hat?”

  Chapter 11. American Slang. 1. Its Origin and Nature

• “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).”

  From a Cornish Window A New Edition

• “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.”

  From a Cornish Window A New Edition

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