Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Crustaceans are, for the most part, saltwater animals, with crayfish (l’écrevisse) the freshwater exception. In France, the saltwater crayfish is referred to as langousté. The crustacean family includes cold-water lobster (homard), warm-water spiny lobster (langouste), rock lobster (langouste), crab (crabe), shrimp (crevette grise), prawns (crevettes rose), and crayfish (l’écrevisse/langouste).