Costco Langostino Lobster Recipes

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

LANGOSTINO ROLLS OR SLIDERS

Steps:

• Put the langostino in a colander and rinse under cool running water. Drain well.
• Rough chop the langostino. Just a very small amount of chopping is all that is necessary because langostinos are small.
• Put langostino in a medium size bowl and add the mayonnaise, celery, onions, tarragon, salt, pepper, and lemon juice. Fold together. Cover and refrigerate for at least 1 hour to allow flavors to blend well.
• To serve, cut the rolls lengthwise, but do not go all the way through the roll. Leave one side attached. Open the rolls and butter the inside of each half. Place under a broiler and toast until golden brown.
• Fill each roll with langostino filling. Serve immediately.

GARLIC BUTTER LANGOSTINO

Steps:

• In a medium saucepan over medium heat, melt butter.
• Whisk in flour until it forms a paste (roux). Cook for 3 - 4 minutes.
• Add chicken stock and lemon juice while whisking constantly.
• Add garlic, salt and pepper. Stir to combine and bring to a simmer.
• Add langostinos, cook for 1 - 2 minutes to warm langostino.
• Remove from heat and add chopped parsley. Serve.

LANGOSTINO CEVICHE

Steps:

• Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well with cold water.
• Place the cooked langostinos in a glass or plastic bowl; add the lime juice, washed onion slices, hot peppers, cilantro sprigs, garlic clove, and salt. Cover and let marinate for a couple of hours in the refrigerator.
• Remove the hot peppers, the cilantro springs and the garlic clove.
• Add the cilantro and olive oil to the marinated langostinos and onions, mix well. Taste and add additional salt if needed.
• Serve with chifles, patacones or tostones, tostado corn, or popcorn.

LANGOUSTINE AND ANGEL HAIR

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.