Buying Chilean Langostino Tails online: Know What to Look for
Langostino or little lobster as the Spanish name suggests, are harvested year round off the Chilean coastlines. With a meaty texture and rose pink flesh that has a deliciously sweet taste, similar to that of lobster or shrimp, it can be used as the perfect substitute in any dish.
Fresh Chilean Langostino tails are an ideal source of health promoting minerals. Like its relatives lobster and shrimp, fresh Chilean Langostino is rich with nutrients such as selenium, protein, potassium, iodine and calcium.
Cheaper than its counterparts Fresh Chilean Langostino Tails are sold pre-cooked and peeled, each pack containing 1 pound.
Easy to prepare, fresh Chilean Langostino tails can be enjoyed grilled on skewers, butter fried or with some creamy pasta.
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.
For the freshest Chilean Langostino Tails visit www.ShopAndersonSeafoods.com, we deliver through your front door straight to your kitchen table.
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Fresh Chilean Langostino Tails and Bacon Linguine
- 1 red pepper, finely chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon garlic, finely chopped
- ½ 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
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.