Langostino Tails Recipe

If you’ve ever spotted a bag of frozen langostino tails at Costco or your local grocery store, you may have wondered what they are and how to cook them. While they’re often compared to lobster, langostino tails have their own sweet, delicate flavor and cook in just minutes. They’re one of my favorite freezer staples for creating an impressive seafood dinner without spending a fortune.

Langostino, often referred to as “baby lobster,” is a sweet and tender seafood that pairs wonderfully with a variety of flavors. It has a lobster-like flavor but a delicate texture, more like shrimp. You can often find it frozen in bags at Trader Joe’s or Costco. So, don’t pass them by when you see these frozen gems. Having these tiny langostino tails in your freezer is a no-brainer. Just imagine: you can go from “What’s for dinner?” to “Wow, this is amazing!” in no time. So grab a few bags and stash them away.

The sweet, succulent langostino tails are sautéed in garlicky butter, complemented by a splash of white wine, and paired with vibrant, fresh cherry tomatoes and aromatic basil. Then, add a sprinkle of creamy, savory Parmesan cheese. Whether used as a delectable dip with crusty bread or poured over pasta, this creation is guaranteed to disappear in minutes. Let’s create together…

So… What Are Langostino Tails?

Langostino tails are a small shellfish prized for their sweet, delicate meat. Although they’re often labeled “langostino lobster tails,” they’re not true lobster. They’re more closely related to squat lobsters, but their mild, buttery flavor is often compared to lobster, making them a delicious and more affordable alternative.

You’ll usually find langostino tails sold frozen and already cooked, so they thaw quickly and only need a few minutes to warm through. Their tender texture makes them perfect for pasta dishes, seafood rolls, salads, risotto, and simple garlic butter recipes like this one.

Langostino Tails Recipe Ingredients

• Langostino Lobster Tails – I use frozen langostino tails. Thaw in the refrigerator overnight or place in a colander and run under cold water for about 10 minutes. Drain well, and pat dry with a paper towel.
• Butter – Creates the silky sauce base. The creaminess pairs wonderfully with the sweet langostino.
• Garlic – Minced, provides aromatic depth.
• Cherry Tomatoes – Gives the dish a vibrant color, and when sauteed, they release their juices, creating a light, flavorful sauce. Any tomato works with the recipe, but I love the sweet juiciness of a cherry tomato.
• White Wine – Adds a lovely acidity. Stick to dry white wines such as Sauvignon Blanc or Chardonnay.
• Lemon Juice – Freshly squeezed brightens the dish.
• Basil – The fragrant herb adds a burst of freshness and adds beautiful color.
• Parmesan Cheese – Adds a creamy, salty profile.

How to Make this Langostino Tails Recipe

Ready for the simple steps to gourmet flavors?

1. First, melt two tablespoons of butter in a pan on medium heat. Add minced garlic and saute until fragrant, about 30 seconds. Be careful not to brown the garlic.

2. Add the chopped tomatoes. Saute for 3-4 minutes until they release their juices.

3. Pour in the wine, stirring to combine. Let it simmer for about 3-4 minutes, releasing the alcohol.

4. Add the thawed langostino tails to the skillet. Cook for 3-4 minutes until the tails are heated through. Next, add lemon juice, a tablespoon of butter, chopped basil, shredded parmesan cheese, and salt to taste. OOOH, baby!!

Ways to Serve

Nibbles

• Serve in a mini casserole dish, making it a dip with crackers or crusty bread on the side for individual dipping.
• Make mini crostinis and top with a spoonful of the tails on top of a toasted baguette.

Main Event

• Toss with spaghetti, and you have a quick, easy, delicious meal.
• Serve on top of risotto or rice.

Sidekick

• Make it the perfect partner for your surf and turf night. It pairs wonderfully with my simple skirt steak marinade. Add a crafted cocktail, and you have yourself one heck of a dinner menu!

Make Ahead

• Make the sauce up to Step 3 and reserve it in an airtight container. Heat up when ready to serve with thawed langostino tails with reserved sauce, adding the remaining ingredients.
• If there are leftovers, that’s a BIG “IF”; you can store langostino tails with the sauce in an airtight container for up to 2 days. Gently reheat the mixture in a skillet until warmed through.

More Seafood Recipes You’ll Love

• Mahi Mahi Bites
• Lobster Quesadilla
• Stuffed Clams
• Ahi Tuna Appetizer

Print Recipe

5 from 3 votes

Langostino Tails Recipe

This easy langostino tails recipe combines tender langostino with garlic butter, white wine, cherry tomatoes, lemon, basil and Parmesan. Serve it with crusty bread as an appetizer or toss it with pasta for an easy seafood dinner.

Prep 15 minutes mins

15 minutes mins

Total Time 30 minutes mins

Servings: 4 as a main meal

Author: Lorraine Saeger

Equipment

• Skillet

Ingredients

• 1 pound langostino lobster tails thawed
• 3 tbsp butter divided
• 3 tbsp garlic minced
• 1 cup cherry tomatoes chopped
• ½ cup dry white wine
• ½ lemon freshly squeezed
• ½ cup basil chopped
• ¼ cup parmesan cheese shredded

Instructions

• Thaw langostino tails in the refrigerator overnight, or thaw under cold running water for 10 minutes. Drain well and pat dry with paper towels.
• Melt 2 tablespoons of butter in a skillet on medium heat.
• Add minced garlic. Saute for about 30 seconds.
• Add chopped cherry tomatoes. Saute for 3-4 minutes until the tomatoes release their juices.
• Slowly add wine. Simmer for 3-4 minutes.
• Add thawed langostino tails. Mix in with the sauce and heat through, about 3-4 minutes.
• Add 1 tablespoon butter, lemon juice, chopped basil, and parmesan cheese. Gently mix. Heat until butter melts, about 1 minute.
• Serve immediately over pasta or as a dip. Enjoy!