I was in Costco last weekend, and they were selling 2 lb wild caught langostino from Chile for $22.98. Since I remember Icelandic lobster was called "langoustine" in Iceland, I thought langostino must be some kind of lobster. So I bought a package home. It turns out "langostino" is quite different than "langoustine". According to Wikipedia: "Langostino is a Spanish word with different meanings in different areas. In America, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs. ...... Also, langostinos are sometimes confused with langoustines (Norway lobster), which is a true lobster common in European cuisine."
Anyway it is still seafood and since it looks like crawfish, we used it in Emeril's Crawfish Etouffee recipe we found on foodnetwork.com:
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
Yield: 8 servings
1. Langostino. It seems too much to put all 2 lbs in, so we only used 1 lb.
2. Simmering before adding langostino in.
3. Serve over hot rice. It was delicious.