Norway Lobster
The Norway Lobster, also known as langoustine, has for a long time become one of the most valuable seafood products, which can be found in most northern coast countries and Scotland as well.
This seafood is very popular since the 19th century in most coast countries, but only beginning from 1950s it became important commercially.
Despite of high prices for this gourmet dish, lobsters are exported worldwide, but recently they have been more appreciated by Scottish chefs and customers. Some luxury Highland hotels and restaurants now came to an agreement with local fishermen to buy the entire catch directly from the boats.
This seafood is frequently sold live, frozen or already processed, but the best way to buy is to get them fresh from April through November. Cooked from raw they only need to be boiled for a few minutes as overcooking destroys their texture and flavor. As many other seafood, they can be grilled with oil and garlic or served cold in a salad with delicious mayonnaise.