When Long John Silver’s added langostinos to its menu during a Lenten promotion in 2006, customers weren’t sure what they were. They were billed as Buttered Lobster Bites. The promotion created controversy, and the Federal Trade Commission launched an investigation into deceptive advertising.
The Food and Drug Administration requires that anyone marketing langostino as lobster must place the qualifier “langostino†next to the word “lobster.†Long John Silvers failed to do that. After being contacted by the FTC, Long John Silver’s revised their advertising.
“Langostino’ means “little lobster†in Spanish. Langostinos have a taste like lobster and a texture similar to shrimp.
Langostinos are neither a true lobster nor a prawn. They are also called squat lobsters and are more closely related to porcelain and hermit crabs. They are no more than 3 inches long and weigh no more than 7 ounces.
The edible bite-size portion of meat in a langostino is found in its inch-long tail. It has a sweet delicate flavor.
Langostino is much cheaper than lobster and is an affordable alternative to lobster without sacrificing flavor. If you like lobster but can’t afford the high price tag, langostinos are a great choice. They are great in pasta, salad, soup, and “lobster†rolls.
I recently bought a bag of frozen cooked langostino tails, and I managed to get three different meals from the 12-ounce bag.
Ceviche is a South American dish usually made from raw fish cured in citrus juices. Langostino ceviche is a great way to introduce friends and family to this salty, tangy dish, especially if they are squeamish about eating raw fish.
Cooked langostinos are used in this recipe so any risk or concern about eating raw fish is eliminated. They are marinated in a mixture of fresh lime juice, olive oil, red onions, cilantro, garlic, and hot peppers.
Ceviche is delicious when served with chifles (green plantain chips). The lime marinade flavors the langostinos and other ingredients. After eating the langostinos, it is acceptable to drink the juice or mix it with some crushed plantain chips.
1-pound cooked langostino meat, defrosted if frozen
Half of a small red onion
4 to 6 limes, juiced
1 or 2 hot peppers, chopped
Few sprigs cilantro, finely chopped
1 to 2 garlic cloves, minced
Salt to taste
1 to 2 tablespoons good olive oil
Place the cooked langostinos in a glass bowl with the onion, lime juice, hot peppers, cilantro, garlic, and salt. Cover and allow to marinate for several hours in the refrigerator.
When ready to serve, add the olive oil to the ceviche. Taste and add additional salt, if needed.
Serve the ceviche in small cups garnished with additional sprigs of cilantro if desired.
