What food might also be called Norway Lobster or Dublin Bay Prawn?
Shrimp and prawn as food baking, boiling, frying, grilling and barbequing . They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture. Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp. Scampi is often called the "Dublin Bay prawn", and in some places it is quite common for other prawns to be used instead. Wet shrimp is commonly used as a flavoring and as a soup base in
Lobster fishing cannot escape. Traps are also used in some spiny lobster fisheries, such as the fishery for the California spiny lobster, "Panulirus interruptus", in the eastern Pacific Ocean. Trawling is the main method used for the Norway lobster or Dublin Bay prawn, "Nephrops norvegicus", and for those slipper lobsters that prefer soft substrates, such as "Thenus" and "Ibacus". It has also become more frequently used in the fishery for "Homarus americanus". Gill nets and trammel nets are used for the Caribbean spiny lobster, "Panulirus argus". Slipper lobsters that prefer crevices, caves and reefs (including "Scyllarides", "Arctides" and "Parribacus" species) are usually