The Langoustine Lab

The Langoustine Lab at the University of Glasgow offers support to the fisheries and seafood industries for Nephrops norvegicus, known variously as the Norway Lobster, the Dublin Bay Prawn, 'Scampi' or most recently the Langoustine.

Building on over 25 year of research experience into this species, we can offer expertise in the population biology and health status of the animal, and in the effects of fishing practices and processing methods on product quality. Our aim is to assist the industry in developing a sustainable fishery with high quality products that have an extended shelf life.

If you have a query about our work, or think we can help you solve a problem with langoustines, or with other commercially important crustacean species, please contact us by email.