langoustine
UK[ˌlɒŋɡʊˈstiːn]US[ˌlɑːŋɡʊˈstiːn]
n
A small, edible lobster with long, narrow claws, also called the Norway lobster or Dublin Bay prawn.
Etymology
The word 'langoustine' entered English directly from French in the early 20th century. The French term itself is derived from the Italian 'langostina', a diminutive of 'langosta', meaning 'lobster'. This Italian word traces back to the Latin 'locusta', which originally meant 'locust' but was later applied to crustaceans due to a perceived similarity in form. Thus, the modern English term for this specific seafood carries a historical thread linking it through Romance languages to an ancient Latin word for a hopping insect, showcasing a classic semantic shift based on physical resemblance.
Analysis
This word is a loanword from French, adopted as a whole lexical unit. It is not productively formed from smaller, recognizable English morphemes.
Examples
The menu featured grilled langoustine with garlic butter.
Langoustines are often considered a delicacy in Mediterranean cuisine.
The fisherman hauled in a catch full of plump langoustines.