Langostinos have been in my life since I was eighteen years old. I used to eat them drenched in butter at our local Red Lobster in Knoxville, TN. I thought I was so sophisticated ordering the "fancy" fish from the "fancy" restaurant. I smoked cigarettes and ordered Bahama Mama's a frozen blend of tropical fruit flavors mixed with Captain Morgan Original Spiced Rum and topped with a splash of Myers's dark rum. They still serve them today.
I still have fond memories of Red Lobster. It was one of the first big full service restaurant chains that I remember. They had bars on the porches where you stood and smoked and drank while you waited for your table - I was cool - I was eighteen!
Wikipedia defines the langostino, when used in the restaurant trade, "...as the meat of the squat lobster, which in neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs." I rediscovered langostinos tails at my local Trader Joe's. They come frozen in a 12 oz. package.
Langostino Tails from Trader Joe's
While they don't quite compare with my old memories, a bit more tough, dense and watery from the deep freeze I did discover a way to prepare them that takes less than 30 minutes.
I lifted this recipe from reliableanswers.com written by Annette M. Hall. I adjusted the amount of langostino meat to match the package that came from Trader Joe's.
Mock Lobster Bisque
12 ounces of langostino meat
1/3 cup dry sherry
1/4 cup butter
3 tablespoons flour
3 cups milk (I use skim)
1 teaspoon steak sauce
Salt to taste
Pepper to taste
Seasoned salt to taste
In a small bowl, combine langostino meat and sherry; set aside.