Langoustines, also known as Norway lobsters, Dublin Bay prawns, scampi (in Italian), and cigala in Spanish) are essentially small lobsters. Averaging about eight inches long, they look basically identical to lobsters, but they’re skinnier and generally a lighter shade of pink. Fished from the silty bottom of the Atlantic Ocean and Mediterranean Sea, they’re usually prepared by removing the meat from the shell and sautéing it, lightly poaching the whole thing in court-bouillon