Fish boxes on the harbour at Eyemouth stamped with the names of ports from the various fishing nations of the North Sea. Some hours from now and they may well be teeming with the orange-pink shells of nephrops  norvegicus. Predominantly  male nephrops, venturing out from the silt to feed at dawn or dusk,  are trapped in trawlers nets. Known variously as Norway lobster, Dublin bay prawn, scampi or langoustine, nephrops eventually find their way on to menus around Europe, battered, buttered, tossed and grilled.  A lucky few may survive for three to five years and Houdinis of the genus have been known to live for a glorious fifteen!