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Apr 7, 2005 05:30 PM

"Danish" Lobster Tails

  • j

Dining in West Palm Beach, I had a dish called "Danish" Lobster Tails. There were 15 or so of these minute tails on a plate; each one was maybe an inch long of tail meat.

Doing a google search, I only found "Danish Lobster Tails" on menus in Florida (and one restaurant in Atlanta).

Question is: What are they? Crawfish tails? Some other species of lobster? Native to Florida or imported? What are they called elsewhere in the US?


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  1. They are langoustines.

    1. I've never heard them called Danish Lobster, but I think these were dublin bay prawns (cigalas, in Spanish). They are hard to crack and get the meat out of, but tasty nonetheless.

      1. In Denmark, crayfish are called "krebs".

        1. My Food Lover's Companion lists Danish lobster tails under the heading of "prawn", along with langoustines, lobsterettes and scampi. The term "prawn" is confusing in itself, because it's used to describe a lot of different small lobster-like, or large shrimp-like shellfish.

          I hope they were delicious!

          2 Replies
          1. re: Pat Hammond

            The problem is that the English language is inaccurate and general when it comes to seafood and crustaceans, so we often adopt foreign terms and use them incorrectly.

            1. re: butterfly

              Yes, and if it makes them sound "fancy" you can charge more for them!

          2. Real danish lobster tails come in a case with an import sticker on it that states origin. I would think "danish" lobster tails might be something similar but not from there.

            1 Reply
            1. re: coll

              As a child growing up in the 60's I distinctly remember these being on the menus of "fancy" restaurants such as the now defunct Henrici's in Chicago. Our parents always took us out to nice restaurants and I think this is why I became a foodie. (I sometimes miss these formal & civilized restaurants.) I have eaten hundreds of these as a child but I think they disappeared off of menus in the 70's...until now! I wonder if they are small lobsters or langoustine? Are they available in the Midwest these days? Thanks for the trip down memory lane.