Slurry ice is a biphasic system that has recently shown a number of advantages when employed as a chilling medium for fish species. Its use for a crustacean species of high commercial value, Norway lobster (Nephrops norvegicus), was evaluated in parallel with traditional flake icing. Quality parameters related to microbial spoilage and biochemical breakdown (aerobe and psychrotroph counts, pH, K value, total volatile amines, trimethylamine, free fatty acids and non-enzymatic browning reactions) were assessed and compared with sensory (carapace, eyes, gills, odour and flesh) acceptability.