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Page 65: Giacomo Ceruti (Il Pitocchetto) (1698–1767), Sea Food, 1736–1742, Jacob Marrel (1614–1681), Fruit and Lobster, 1649, Cannon Hall
Private Collection/Bridgeman Images Museum, Barnsley, South Yorkshire, UK/Bridgeman Images

Live Itama.
Live Itama.

dimensional similarities. The langouste is a marine crustacean spots, its preferred habitat are sandy sea bottoms at 10 to 50 me-
in the Order Decapoda, family Palinuridae and genus Palinurus. ters. All spiny lobster species are fished with trammel nets or lobster
It does not have the two large claws characteristic of the true lob - pots, two “sustainable” methods that do not have an especially large
ster. It has two long antennae and a very spiny reddish-brown environmental impact (the langouste is a protected species in the
carapace (hence the name “spiny lobster”) with brown or dark Mediterranean and no fishing is allowed from January 1 to April 30).
yellow streaks. It may grow to a ripe old age, and given that it The langouste has a few flaws: first of all, it goes bad fast and must
continues to grow throughout its life, it may reach a length of be cooked very soon after it has died. If not, it releases nitrogenous
50 cm and a weight of 8 kilograms. There are also very rare blue compounds that give it a strong ammonia smell. Thus, to best en-
specimens, on the order of one in four million. joy it, it should be procured still alive. However, it is not true that
The langouste is found in the Mediterranean and the east- cooking it alive is the best way to exalt the qualities of its flesh. We
ern Atlantic Ocean, living on the rocky seabed where it can hide must also dispel the notion that the langouste screams when thrown
in tunnels and burrows. It feeds mainly on sea urchins, worms, into boiling water. Neither the langouste nor the lobster has a cen-
crabs, and other crustaceans. It has a well developed sense of tral nervous system (they are similar to insects in this regard, they
smell which allows it to detect its prey at some distance. do not have a brain) or vocal cords. The sound that some hear is the
The pink spiny lobster (Palinurus mauritanicus) is a close rel- heat-induced pressure whistling out from the carapace.
ative of the langouste. It grows larger (up to 75 centimeters), has When you buy it, this queen of crustaceans must appear glossy
smaller, sparser spines, and is less common, living on the seabed and moist with rigid legs and antennae. Cloudy or yellowish ones
between 200 and 600 meters of depth. The green spiny lobster (Pa- with drooping antennae and glassy, protruding eyes are to be avoid-
POWER IS OPEN
linurus regius) has a darker blue-green coloration with yellow spots. ed.The smaller ones are considered more delectable, and the most POWER IS OPEN
It is fished along the African coast and more commonly caught than serious gourmets prefer the female because her flesh is denser and a Ferretti Group brand
a Ferretti Group brand
its pink relative. The ornate spiny lobster (Palinurus ornatus) is an she has the coral (egg sac), which is particularly prized by chefs. The
invasive species in the Mediterranean and very rare there, mainly best way to exalt the delectability of the meat is steaming, broiling,
found along the Israeli coast. Otherwise it ranges from the Red Sea or grilling. Among the endless variety of recipes, we mention some
to Japan. It is recognized by its long blue antennae and yellowish of the best known: Catalan and à l’américaine.

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10/05/19 16:22
PROTAGONIST Itama75 250x330 n118 06-2019.indd 1PROTAGONIST Itama75 250x330 n118 06-2019.indd 1 10/05/19 16:22