Jeff Kell wrote:

> Are you perhaps referring to Langastinos?

I suspect that these are the same as, or similar to, what the French
(and the English although the word is French) call Langoustines (it
derives from the old Provencale "langosta" and the Provence region of
France is not unadjacent to Spain). Langoustine is from Langouste,
meaning spiny lobster, and is obviously a diminutive of it.

These look very similar to "proper" lobsters (genus Homarus), nippers
and all, but they are more the size of a largish, but much slimmer,
prawn. There is a version, Viv would know, that is ... fished for? ...
in Western Oz and exported even to us Easterners.

They are also absolutely delicious to eat and I speak as a person who
is not much into seafood. The best that I have eaten however were in
the (English) Channel Islands. Mind, particularly the crustacea and
bi-valve seafood there was merely sensational at any time. Hopefully
it still is and it probably has a lot to do with the huge tides
prevalent in that part of the world.

Cheers,

Christian