What is the Spanish culinary term sometimes used for meat from spiny lobsters?
Answer
Langosta
In Spanish-speaking culinary regions, the meat derived from spiny lobsters often carries a specific designation known as *langosta*. This term is important in market differentiation because the meat texture and flavor profile of spiny lobsters are distinct from the traditional clawed varieties, often being described as firmer with a slightly different inherent taste. This distinction highlights how culinary traditions sometimes name biologically different species separately, even if they share the general 'lobster' descriptor.
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