Norwegian Lobster

Norwegian Lobster is commonly used in seafood dishes such as soups, stews, and pasta dishes. The tail meat is the most commonly consumed part of the lobster, and can be boiled, grilled, or fried.

Norwegian Lobster, also known as langoustine or Norway lobster, is a species of small, clawless lobster found in the cold waters of the Northeast Atlantic Ocean. It is considered a delicacy and is popular in seafood cuisine around the world.

Appearance

Norwegian lobster has a pale, pinkish-orange body with a curved, spiny tail. It can grow up to 25 centimeters in length and weigh up to 1 kilogram. It has five pairs of small legs and two large claws. Unlike other types of lobster, Norwegian lobster does not have large claws and instead relies on its strong tail to swim.

Habitat

Norwegian lobster is found in the Northeast Atlantic Ocean, from the coast of Norway down to Portugal. It prefers rocky seabeds and deep waters, and can be found at depths of up to 800 meters. It is a bottom-dwelling species and is typically caught using traps or nets.

Fishing and Seasonality

The Norwegian lobster fishery is well managed and sustainable, with regulations in place to protect the population. The fishing season for Norwegian lobster varies depending on the location, but typically runs from October to December. The lobster is caught using traps or nets, and is often sold live or frozen.

Culinary

Norwegian lobster is considered a delicacy and is prized for its sweet, delicate flavor. It is commonly used in seafood dishes such as soups, stews, and pasta dishes. The tail meat is the most commonly consumed part of the lobster, and can be boiled, grilled, or fried.

Conservation

The Norwegian lobster fishery is well managed and sustainable, with regulations in place to protect the population. The fishing quota for Norwegian lobster is set annually based on scientific assessments of the population. Efforts are also being made to reduce bycatch and limit the impact of fishing gear on the seabed.