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langouste

American  
[lahn-goost, lahng-goost] / lɑ̃ˈgust, lɑŋˈgust /

noun

French.
  • langoustes
    plural
  1. spiny lobster.


langouste British  
/ lɒŋˈɡuːst, ˈlɒŋɡuːst /

noun

  1. another name for the spiny lobster

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of langouste

French, from Old Provençal langosta, perhaps from Latin lōcusta lobster, locust

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Her "Modern Cookery For Teaching and the Trade: Volume 2" resounds with the minutiae of French dishes like salmis of pheasant and langouste à la parisienne.

From Salon Jan. 31, 2021

Artichokes, prawns, potatoes, langouste, eggs, lobsters, crabs, are good all along the Breton coast; and at Quimper, at the Hôtel de l'Epée, you can—if you are in luck—get fresh sardines.

From The Gourmet's Guide to Europe by Lieut.-Col. (Nathaniel) Newnham-Davis

You take a cooking-pot and put your langouste in it, together with four spoonfuls of olive-oil, an onion and a couple of tomatoes, and boil away until he turns red.

From From a Cornish Window A New Edition by Sir Arthur Thomas Quiller-Couch

Lobster as here served to take the place of the French langouste, tastes much like deviled lobster.

From Twenty-four Little French Dinners and How to Cook and Serve Them by Cora Moore

He ate a small portion of langouste with an exquisite salad, and drank a single glass of chablis.

From Mademoiselle of Monte Carlo by William Le Queux

Instead of the pie in the sky offered by constructivism, they contemplated the langoustes on the table, bringing their sensuous embodiment to an extraordinary pitch of imaginative precision in which mere fantasy had no role.

From Time Magazine Archive

Three of these reservoirs are reserved for fish, the others for crustacea—lobsters and langoustes.

From Brittany & Its Byways by Mrs. Bury Palliser

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