Langust (spiny lobster)

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Code: f304
Latin name: Palinurus spp.
Source material: Langust meat
Family: Palinuridae
Langust has a major allergen of 36 kD in common with shrimp, crayfish and crab.

Allergen Exposure

Boiled langust meat.

Potential Cross-Reactivity

Langust has a major allergen of 36 kD in common with shrimp (f24), crayfish (Rf320) and crab (f23).

Crossreactivity with other Crustaceans can also be expected.

Clinical Experience

IgE-mediated reactions
IgE antibodies to spiny lobster have been measured in both atopic and non-atopic patients.
Palinurus vulgaris grows to about 45 cm long and lives along the rocky coasts of the Atlantic and Mediterranean. It is eaten freshly boiled or processed whole for the frozen food market, of which the US is the largest consumer.
When searching for possible shared antigens in assessing crustacea sensitivity, IgE antibodies to spiny lobster were measured in both atopic and non-atopic patients (1). In a study of adult shrimp-hypersensitive patients, a common major allergen of 36kd was identified in shrimp (f24), crayfish, crab (f23), and spiny lobster, which may explain the clinical histories of patients with immediate hypersensitivity reactions to the crustacea family (2).


  1. Waring, NP; Daul, CB; deShazo, RD; McCants, ML; Lehrer, SB. Hypersensitivity reactions to ingested crustacea: Clinical evaluation and diagnostic studies in shrimp-sensitive individuals. J Allergy Clin Immunol; 1985; 76: 440-445.
  2. Daul, CB; Slattery, M; Morgan, JE; Lehrer, SB. Identification of a common major crustacea allergen. J Allergy Clin Immunol; 1992; 89: 194.


As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.