A Smaller Cousin Any Lobster Would Envy.

Focuses on langoustines from Brittany, France. Author's experience eating seafood in Brittany; Why the author is enthusiastic about langoustines; Ways to cook langoustines; Description of langoustines, which are thin-shelled relatives of the lobster; Flavor; How most of Europe's langoustines originate in cold, deep waters, like those off Brittany, Norway and Scotland; The rare appearances of real langoustines on the menus of elite American restaurants; What to drink with langoustines.