Langoustines or Norway Lobsters look much like small (more pink than red) versions of the lobsters we are used to seeing in fancy American restaurants. They can grow to be up to 9 inches long are usually found in the Atlantic or Mediterranean. Aside from the famous bone marrow and delectable madeleines at St. John they are my favorite dish (except maybe the ox heart and Tamworth with endive). To eat them you have to pull off the heads (the more adventurous might suck out the brains). They are delicately sweet and delectable when dipped in savory home made mayonnaise and perfect with champagne.