Definitions
from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See spiny lobster.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The spiny lobster
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- 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
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
Examples
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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.
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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.
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It was curious to see the dread shown by the common lobster to the langouste.
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We rowed back to the little inn at Ploumanach, and had some eggs and a hot langouste or rock-lobster.
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The descriptions of the lobster and the langouste are particularly minute, and the comparison or contrast between the two is drawn with elaborate precision.
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Provence_ and _langouste_ and Chabas's famous straw potatoes and rum omelette for ten days, and were sorry when it was all over.
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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.
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Merci pour la langouste, Have a heart, This is the life, Where did you get that hat?
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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).
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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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