Common Name:
Norway Lobster
(also known as Dublin Bay Prawn / Scampi)
Scientific Name:
Nephrops norvegicus (Linnaeus, 1758)
Reproduction Period:
Autumn to Spring
Harvesting Areas:
Atlantic coast — sandy or muddy seabeds between 20 and 200 metres deep, where it excavates burrows used for shelter and feeding.
Packaging:
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
No. 1 – 12/16
No. 2 – 16/20
No. 3 – 20/24
The Norway lobster is an elegant, slender crustacean with a smooth shell of pinkish-orange colour and long, fine claws that make it easily recognisable. It inhabits sedimentary seabeds, where it builds burrows used both for protection and to ambush prey. Its diet consists mainly of small molluscs, polychaete worms, crustaceans and organic matter present in the sediment.
Norway lobster meat is highly prized for its delicate texture and clean, sweet flavour, often regarded as a perfect balance between lobster and prawn. The tail meat is firm and succulent, while the claws provide softer, more aromatic flesh. When supplied live, it guarantees the highest level of freshness and gastronomic quality, making it ideal for grilling, sautéing, steaming, seafood rice dishes or refined preparations where the natural flavour takes centre stage.
