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Chilean Langostino Tails

$28.95

Dry Chilean Langostino Tails:

 

These succulent langostino tails are caught off the Chilean coastline, and are available all year. Our delicious langostino tails are fully cooked, peeled and ready to eat. The flavor of langostino tails is sweet, lobster-like and with a delicate texture. They are a delicious substitute in recipes that call for Lobster or Shrimp. Langostinos can be seasoned and use in an infinite variety of preparations such as bisques, sandwiches, pastas, seafood salads, party platters, ceviche or langostino cocktails.

When buying langostino tails online, make Anderson Seafoods your first and last source

Preparation: Defrost and Serve. Each bag contains 1 Lb

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.

Fresh Chilean Langostino Tails and Bacon Linguine

Ingredients:

  • 1 red pepper, finely chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup basil pesto sauce
  • 1 cup parmesan cheese, grated
  • 1 pack linguine pasta, broken to fourths
  • 12 bacon slices
  • 1 pound fresh Chilean Langostino Tails

Directions:

Cook linguine in lightly salted and oiled, boiling water for 10 minutes, then drain. In a large frying pan with olive oil, saute the onion, garlic, pepper and bacon for 8-10 minutes, then pour white wine and cook until the wine is absorbed. Add the fresh langostino tails and continue sauteing until the langostino tails are firm and pink. Stir in the linguine and pesto sauce and reduce flame, cooking for another 5-8 minutes. Serve in a plate, topped with grated parmesan cheese. Enjoy.

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