Norway lobster

Norway lobster

Norwegian lobster, or langoustine, tastes every bit as good as its larger cousin. The meat is heavenly, subtle in flavour and delicate in texture. Norway lobster is used in dishes across the world, and can be served accompanied only by lemon and mayonnaise.


Norway`s stock of Norwegian lobster can be found along most of the coastline, and are especially concentrated in the Skagerrak region of Southern Norway.

Maximum size

Up to 25 centimetres

Some alternative names

Latin: Nephrops norvegicus

English: Norway lobster, langoustine, Dublin Bay Prawns

French: Langoustine

German: Keisergranat, Norwgischer Schlankhummer, Tiefseehummer

Norwegian lobster lives at depths between 20 and 800 metres, on soft seabeds where it can dig its burrow. The kidney shaped eyes are very sensitive to light, and it spends a lot of time hiding in the burrow. In shallow waters the lobster lives a nocturnal life, but in deeper waters it is most active during the day. It spawns in summer, and the female carries 1000 to 5000 eggs under its tail for about 9 months. The larvae drift freely in the ocean for 11 to 60 days before they settle on the bottom. The Norwegian Lobster can live up to 15 years.

Wild catch

Norwegian lobsters are fished using lobster pots or a special langoustine trawl, which is towed across the seabottom. Norwegian lobster fishing is regulated by licensing and fishing practices regarding minimum and maximum sizes which can be fished. It is caught all year around but is at its best in January to March when the water is cold.


Norwegian lobster is sold in the following forms:

  • Alive
  • Fresh
  • Frozen
  • Boiled


Crustaceans, mollusks, polychaete worms, and scavenges animal carcasses


Norway lobster is especially rich in:

  • Protein that builds and maintains every cell in the body.