from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A large, edible prawn.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Any of several large edible European prawns

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. caught in European waters; slenderer than American lobster


French, diminutive of langouste, langouste; see langouste.
(American Heritage® Dictionary of the English Language, Fourth Edition)


  • In 2006, the Faroe Islands authorities charged a Danish food journalist and a photographer with breaching animal rights legislation after they sampled a local delicacy: live langoustine aka Norway lobster.

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  • I did learn what a langoustine is a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish.

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  • Scottish brown crab and langoustine, which is similar to baby lobster. - Home Page

  • At Talay, their menu alternates between standard Latin and Thai dishes (paella and pad thai) and fused recipes such as langoustine in an aïoli Thai-ed up with sriracha chili sauce.

    Gotham's Gourmet Gulch

  • Mr. Howard has perhaps four of these — apart from the herb-encrusted lamb, there is lasagne of crab with cappuccino of shell fish and champagne foam, Scottish saut é ed langoustine tails with parmesan gnocchi and an emulsion of potato and truffle, plus a roast saddle of hare on a tarte fine of celeriac and pear.

    Creating a Seasonal Menu

  • When I serve langoustine I don't just use the tails, but the claw meat too, because nothing should be wasted.

    Best UK Restaurant 2010: The Kitchin, Edinburgh

  • However, these are merely a new venture's teething problems, and are quickly ignored when followed by a dish of a langoustine from Glommen in Halland with Elise apple, horseradish from Fjärås and browned butter.

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  • The horseradish was a superb complement to the langoustine.

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  • Other compelling dishes were grilled squid and asparagus spears wrapped in bacon, with a salsa tartar sauce, and langoustine on aioli-flavored rice.

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  • The langoustine dish was then served less than an hour later, with the addition of intense dollops of oyster puree.

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