Depending on where in the world you are located, Langostino can be a variety of things. In the United States, Langotinos are typically the meat from a squat lobster, which confusingly enough isn't actually lobster. To many people the taste is somewhere in between a lobster and a shrimp. Personally they very much remind me of crawfish, which I love.
Finding these little guys may take a bit of looking around, but I have found them at places like Costco or Trader Joe's. They may tend to be a seasonal item as well, so if in doubt, call ahead and ask.
For this recipe we went with a classic Lobster Roll filling, which complimented the Langostino very well. Make sure to butter and toast your rolls for maximum flavor. Enjoy!
For our Langostino Roll preparation, the meat came already cooked. We defrosted the meat and after defrosting, gently squeezed the excess water out as it tends to hold onto a lot of fluid.
Makes 4 servings
- 1 1/2 lbs. langostino meat, cooked
- 1/2 cup mayonnaise
- 3 Tbsp. freshly squeezed lemon juice
- 2 inner celery stalks and leaves, finely chopped
- 2 Tbsp. chopped fresh parsley leaves
- Salt & Pepper
- 4 rolls, split and lightly buttered
- Melted butter, for brushing
1. In a bowl, combine the cooked langostino meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste. Chill for 10 minutes to develop the flavors.
2. Brush the cut sides of the rolls with melted butter and fill with the langostino salad.
Adapted from the Deen Brothers. Sharing this recipe at the following fun link parties.