Fried Langostino Bites Food

LANGOSTINO PO' BOY

Steps:

• In a mixing bowl, combine all ingredients for remoulade sauce. Stir to combine and set aside, or refrigerate if making ahead.
• In a medium bowl, combine flour, cornmeal and spices. Whisk very well until thoroughly mixed. Set aside.
• In a small bowl, whisk 1 egg, then pour in 1 cup of buttermilk and whisk to combine.
• Toss langostinos, a few at a time, into cornmeal mixture. Remove and shake off excess, then dip into buttermilk mixture. Let excess drip off, then dredge into the cornmeal mixture once more.
• Set langostinos on sheet pan, allowing coating to dry for 15 - 30 minutes.
• In a medium pot, heat enough oil to come about halfway up the pot. Oil should be 350°F, if you don't have a thermometer, test the oil by lowering a wooden skewer, chopstick or wooden spoon into the oil. You should have little bubbles forming and coming up to the surface. If the oil is boiling, it is too hot.
• Carefully lower a a portion of the langostinos into the oil and gently move around with a spider skimmer. Do not overcrowd the pot - this will lower the temperature of the oil and they will not fry properly. Cook for 3 - 4 minutes, just until breading is golden brown.
• Remove from oil with skimmer and set on a wire rack placed inside of a baking sheet.
• Continue frying remaining langostinos and placing them on rack.
• Slice bread lengthwise and spread remoulade on both sides of bread. Add shredded iceberg lettuce, sliced tomatoes and pickle slices.
• Add warm fried langostinos, top sandwich and lightly press down on top piece of bread (this helps to keep it all together). Serve with plenty of napkins.

DEEP FRIED LOBSTER BITES

Steps:

• 1. Beat eggs and buttermilk well set aside.
• 2. In a large mixing bowl add all tempura ingredients and mix well. Set aside.
• 3. Cut the lobster tail down the middle and remove meat. Cut the meat into big bite sized chunks. Dip into egg wash coating well. Then dip into the tempura batter coating well. Deep fry a few pieces at a time for 3-4 minutes. Don't over crowd and make sure grease is hot about 350 degrees. Remove to a plate lined with a paper towel.
• 4. Clarifying butter. Cut sticks of butter into pieces. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan.
• 5. Dip lobster bites into butter and enjoy.

20 BEST LANGOSTINO RECIPE COLLECTION FOR SEAFOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a langostino recipe in 30 minutes or less!

GRILLED LANGOUSTINES WITH GARLIC BUTTER

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

FRIED LASAGNA BITES

Steps:

• Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
• Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
• Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
• Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
• Preheat oil to 350 degrees F.
• Place the flour, eggs and bread crumbs into separate bowls.
• Dredge the shells in the flour, then eggs, and then bread crumbs.
• Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

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.