Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe".
Nephrops norvegicus has the typical body shape of a lobster, albeit narrower than the large genus Homarus. A carapace covers the animal's cephalothorax, while the abdomen is long and segmented, ending in a broad tail fan.The first three pairs of legs bear claws, of which the first are greatly elongated and bear ridges of spines. Of the two pairs of antennae, the second is the longer and thinner. There is a long, spinous rostrum, and the compound eyes are kidney-shaped.
In the Adriatic, the largest population is recorded at Jabuka Island, Velebit Channel and Kvarner.
Scampi live at depths of 200 to 800 m, but they can be found in 20-meter-thicker areas, staying in holes excavating in the mulberry bottom.
The scampi are one of the most popular seafood in the world after tuna.
up to 25 cm
12 - 24 months
Scampi are delicious, nutritive and low calorie food, their rich protein content makes them an excellent alternative to meat and the advantage is that they have a low fat content. Delight for all gourmands, no matter how prepared.
Scampi like most of the seafood also contains omega-3 fatty acids, which have a healing effect on cardiovascular healt.
Common scampi and other seafood dishes can positively affect mood and relieve depression, thanks to the good content of omega-3 fatty acids. The most traditional way to prepare scampi is grilled.