Langust (spiny lobster) is a food which may result in allergy symptoms in sensitised individuals.

NB: In Australia, New Zealand, Ireland, South Africa, and the Bahamas langust is known as crayfish/crawfish

Spiny Lobster Allergy Test: Allergen Exposure

Langust, or spiny lobster, is a marine crustacean similar in appearance to lobsters and crayfish, although not closely related. They are found throughout the world in almost all warm seas, including the Caribbean and the Mediterranean Sea, but are particularly common in Australasia, where they generally inhabit coral reefs and rock crevices.

Spiny lobster farming is a big industry in Vietnam, Australia, New Zealand and Indonesia, with the main markets in the United States, China and Taiwan. Total production is around 12,000 tons annually.

As with other species of crustacean, only some parts of the spiny lobster are edible, principally the tail, leg and claw meat. They are generally sold and served either whole, or just the tails. They can be prepared in various ways, including steaming, grilling or boiling. The meat has been described as tougher and are not as rich-tasting as lobster.

They are used in a number of recipes as a replacement for lobster, including lobster thermidor, lobster salad and lobster rolls. The roe, known as coral, can also be eaten, as can the liver, known as tomalley, although due to the presence of certain toxins this should not be eaten regularly.

Spiny lobster is low in saturated fat, a good source of niacin, phosphorus and copper, and a very good source of protein, vitamin B12, zinc and selenium, although relatively high in cholesterol.

Spiny Lobster Allergy Test: Allergen Description

No specific allergens present in spiny lobster have been characterised to date, although a number of proteins have been identified.

Spiny Lobster Allergy Test: Potential Cross-Reactivity

Langust has a major allergen in common with shrimp, crayfish and crab.

Spiny Lobster Allergy Test: Clinical Experience

IgE antibodies to spiny lobster have been measured in both atopic and non-atopic patients.

Shellfish is one of the more common food allergies, and usually persists throughout the patient’s lifetime. The majority of people (around 60%) of shellfish-allergic people experience their first allergic reaction as adults.

Within the shellfish family, the crustacean group (shrimp, crayfish, lobster and crab) causes the greatest number of allergic reactions.

Reactions can potentially affect the skin, respiratory tract, gastrointestinal tract and/or cardiovascular system. Symptoms can be severe and potentially life-threatening, including anaphylaxis. Even very small amounts of shellfish can provoke a reaction.

Exposure to the steam from cooking shellfish has been reported to cause an allergic reaction in some cases, due to the presence of allergenic proteins in the steam.

Other reactions

Shellfish poisoning is a potential consequence of ingesting shellfish contaminated with any one of a number of toxins. Symptoms may include nausea, vomiting, abdominal pain and diarrhea; chills, fever or headache; conjunctival irritation, sneezing and rhinorrhea and even paralysis.