Langostino Lobster Recipe

Langostino Lobster

1. 1

   Prepare langostino

   Pat the langostino lobster tails dry with paper towels. If tails are large or frozen and then thawed, check for any remaining shell pieces and remove. Season the langostino lightly with 1/2 tsp salt, 1/4 tsp black pepper, and the smoked paprika, tossing gently so the spice coats evenly.

2. 2

   Make garlic-butter sauce

   In a small bowl, mix the minced garlic, lemon juice, and white wine. In a 10-inch skillet over medium heat, add the butter and olive oil. When the butter is melted and begins to foam (about 1–2 minutes), add the minced shallot and cook for 1–2 minutes until softened and translucent. Add the garlic mixture and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

3. 3

   Cook langostino

   Increase heat to medium-high. Add the seasoned langostino to the skillet in a single layer. Cook for 1.5–2 minutes on the first side without moving them to form a light sear. Flip and cook another 1–1.5 minutes until opaque and just cooked through (total cook time for langostino is brief; avoid overcooking).

4. 4

   Finish sauce and season

   Reduce heat to low. Add the remaining salt (if needed), 1/2 tsp black pepper if preferred, red pepper flakes (if using), and the chopped parsley to the pan. Spoon the butter and pan juices over the langostino to glaze. Taste and adjust seasoning with additional lemon juice or salt as desired.

5. 5

   Serve

   Transfer langostino lobster to a warmed serving plate. Spoon the garlic-butter sauce over the top. Garnish with extra parsley and serve immediately with lemon wedges on the side. Recommended serving: with crusty bread or steamed rice to soak up the sauce.