0306.94.00.00 - Norway lobsters (Nephrops norvegicus) 🖩

This HTS category, 0306.94.00.00, specifically classifies Norway lobsters, scientifically known as *Nephrops norvegicus*. These crustaceans are recognized for their distinct culinary appeal and are often referred to as scampi in some culinary contexts. The classification applies regardless of whether these lobsters are presented live, fresh, chilled, frozen, dried, salted, in brine, or smoked. Additionally, Norway lobsters that have been cooked by steaming or boiling, while still in their shells and subsequently chilled, frozen, dried, salted, or in brine, also fall under this heading.

It is crucial to distinguish this category from its siblings. Sibling categories include rock lobster and other sea crawfish (0306.91.00.00), true lobsters of the *Homarus* genus (0306.92.00.00), various types of crabs (0306.93), and shrimps and prawns (0306.95.00). The defining characteristic for 0306.94.00.00 is the specific identification of *Nephrops norvegicus*. While all these categories fall under the broader heading of crustaceans, the precise species or genus dictates the correct HTS classification.

As a leaf node in the HTS database, 0306.94.00.00 does not have further subcategories. Therefore, the classification hinges entirely on the correct identification of the goods as Norway lobsters (*Nephrops norvegicus*). Importers and exporters must ensure that documentation accurately reflects this specific species to avoid misclassification and potential customs issues. The broad scope of preparation methods, from raw to cooked and preserved forms, is covered within this single HTS code.