Norway lobster (Nephrops norvegicus), also called the Dublin Bay prawn, langoustine, or scampi depending on the country, is a small, slender crustacean found in the northeastern Atlantic and the Mediterranean, typically 4-10 inches long with an orange-pink shell. Despite the name and lobster-like shape, it's much smaller than true lobsters (genus Homarus) and biologically neither a shrimp nor a true prawn, though those names are commonly used for it. Its tender, sweet meat is usually boiled, steamed, or sautéed, and pairs well with butter, garlic, and white wine in French and Italian seafood dishes; it's also served raw in sushi and sashimi, and its shells make flavorful stock.