Prawn vs. Langoustine — What's the Difference?

Large swimming crustaceans.

Predominantly found in European waters.

Nutritional benefits.

Resemble small lobsters.

Popular in global cuisine.

Higher in certain nutrients.

Found in diverse environments.

Delicacy in European cuisine.

Delicate flavor.

Firm and sweet meat.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.The term "prawn" is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata.

A small edible lobster (Nephrops norvegicus) of the eastern Atlantic Ocean and the Mediterranean Sea, having slender claws. Also called Norway lobster, scampi.

Any of various shrimps, especially one that is large or inhabits fresh water.

A small edible European orange-pink lobster, Nephrops norvegicus

The flesh of a prawn, used as food.

Caught in European waters; slenderer than American lobster

To fish for prawns.

A crustacean of the suborder Dendrobranchiata.

(Commonwealth) A crustacean, sometimes confused with shrimp.

Synonym of butterface: A woman with an attractive body but an unattractive face.

A fool, an idiot.

Alternative form of porn.

(intransitive) To fish for prawns.

Any one of numerous species of large shrimplike Crustacea having slender legs and long antennæ. They mostly belong to the genera Pandalus, Palæmon, Palæmonetes, and Peneus, and are much used as food. The common English prawn is Palæmon serratus.

Any of various edible decapod crustaceans

Shrimp-like decapod crustacean having two pairs of pincers; most are edible

Fish for prawns

Prawns have a more varied habitat and appearance, while langoustines are specific to certain cold waters and resemble miniature lobsters.

Prawns can be cooked in a variety of ways, including frying, grilling, and adding them to pasta or curry, thanks to their versatility.

Langoustines are found in the northeast Atlantic Ocean and parts of the Mediterranean Sea.

Langoustines should be kept on ice or in the refrigerator and cooked as soon as possible to maintain their quality.

Langoustines are generally more expensive due to their delicate flavor, texture, and status as a culinary delicacy.

Langoustines can be boiled, grilled, or broiled, often served whole to highlight their premium quality and taste.

Yes, langoustines are rich in omega-3 fatty acids, vitamins, and minerals, making them a healthy seafood option.

While you can substitute them based on availability, the unique taste and texture of langoustines make them a premium choice in gourmet cooking.

Their unique taste, texture, and the careful methods required to catch and preserve them contribute to their premium status.

Prawns are low in fat and high in protein, offering essential vitamins and minerals beneficial for health.

Langoustine farming is challenging due to their specific habitat requirements, making wild-caught langoustines more common.

Their delicate flavor, firm texture, and premium nutritional profile, along with their limited availability, make langoustines a sought-after delicacy.

Prawns inhabit a wider range of environments, from freshwater to marine, worldwide, while langoustines are found in specific cold-water regions.

Langoustines have a sweeter, more refined flavor compared to prawns, which have a broader taste profile due to the various species.

Cultural and regional availability plays a significant role, with langoustines favored in European cuisine, while prawns are widely used in global dishes.