Welcome! I’m glad you’re here. This is the place where you will find all the langostino recipes on the blog. As I add more recipes, I will put them here so you can easily find them. Langostinos are one of my favorites. They are delicious, sweet and full of flavor.
Langostinos are a fantastic addition to dishes where you would normally use shrimp, lobster or even crayfish. The flavor is similar to lobster, but has the firmness of a shrimp and they look a bit like crayfish. This crustacean is super versatile and incredibly tasty.
Over the past decade, we’ve seen them popping up more and more on restaurant menus. This page is a resource for restaurant-quality langostino recipes you can make at home.
Are you looking for langostino recipes?
Then you are in the right place! As I add more langostino content, I will continue to update this page. If you have langostinos and would like to try them out in a different recipe, scroll down to the bottom of this page.
I have a list of seafood recipes there that might interest you. The next time you are making a dish with shrimp or lobster, try it with langostino instead.
- Garlic Butter Langostino Recipe
- Langostino Chowder Recipe
- Langostino Étouffée
- Langostino Lobster Roll Recipe (cold)
- Langostino Macaroni and Cheese with Crispy Bacon
- Warm, Buttered Langostino Lobster Rolls
- Langostino Bisque
- Langostino Alfredo
What exactly is a langostino or langoustine?
This can cause a bit of confusion. Technically speaking, a langostino and a langoustine aren’t quite exactly the same thing. The terms are used interchangeably, but if you get down to nitty gritty of it, they are not the same species.
Langostino look like crayfish, but they are not at all related. Plenty of folks have mistaken langostino for crayfish or crawfish because they look so much alike. They are not the same, even though they look very similar.
The biggest difference between these two is where they live. Langoustines live in saltwater. Specifically, the cold northern Atlantic ocean. Harvesting them is hard work, which is why they can be pricey. They are harvested much like lobster, by hauling up traps.
Langostino is a term that can be used for a few varieties of crustaceans, depending where you are in the world. It can refer to a species of shrimp or to a certain species of lobster, although they are related to a crab. A langoustine is indeed in the lobster family.
Because langostinos taste similar to lobster, you can substitute in a recipe. We will use the terms interchangeably because the food world tends to do this to avoid confusion. Also, because I’m a Chef, not a scientist and most of what you will find is actually langostino or squat lobster.
If you want to dig a little deeper and really get to know this crustacean, you can do a little reading about it here.
The texture of langostino is more similar to shrimp than to lobster, if you plan to make this change. Shrimp has a slighter firmer texture, while lobster is a bit more delicate. When used in a dish like Langostino Mac and Cheese is barely discernible. If you are the adventurous type, and I’m guessing you are if you’re here, try using langostino the next time you are thinking about making shrimp.
Langostino tail meat (sometimes labeled as scampi) is often found already cooked and frozen. At this point, it is simply a matter of properly defrosting the tails and adding them to your dish. The safest way to thaw frozen food is in the refrigerator, but if you need it quickly, thaw under cold running water.
As someone who has been trained in food safety, please do not thaw frozen food on the counter top.
Where can I find langostino for my recipes?
I have found them at Costco and Trader Joe’s. They can be difficult to find at your neighborhood fish market. The plus side of getting them at the places I mentioned are cost and convenience. They are usually less expensive at both of these stores and they are also sold pre-cooked and frozen, which means all you have to do is thaw.
Recommended equipment for langostino recipes:
Whether you are simply sautéing the tails in a bit of garlic, butter and herbs to add to a plate of pasta or you want to make an étouffée like the one above, you’ll need a few things. Below, I’ve listed a few pieces of equipment that I use in my own kitchen.
Looking for more seafood recipes?
If you are looking for more seafood recipes, here are a few you might like!
- Thai Red Curry Coconut Shrimp
- Grilled Lemon Herb Shrimp Skewers
- Coconut Curry Corvina
- Brown Sugar Bourbon Salmon
- Shrimp and Slaw
- Garlic Shrimp (Gambas al Ajillo)
- Halibut with Lemon Gastrique
- Ceviche with Jalapeño and Summer Corn
- Honey Chipotle Salmon
- Pan Seared Scallops
Have a question or a request?
If there is something you were looking for here, but didn’t find, feel free to email me! I’d be happy to answer your questions or just chat about good food!
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