The waters of the North Sea contain a large stock of Norwegian lobsters, but it is not inexhaustable. Therefore, lobster fishing season is restricted to only 2 months in a year: October and November. Moreover, fishermen are asked to pay attention to young and spawning lobsters. When you see that your crayfish is less than 24 cm or is carrying eggs, you should let it go back to the sea.
Norwegian lobsters are also called Langoustines, and they are much smaller than their American cousines from Maine. However, they are no less delicious. You can cook this seafood by simply boiling it and sprinkling with lemon juice.