50 min 4
Creamy Langostinos Normandy
It took more than 30 years for me to try lobster and another two before I liked it. It took a trip to Maine for my taste buds to turn, and then I spent a week in Boothbay Harbor eating sweet, buttery Maine lobster for as many meals as I could get it. I haven’t looked back. This creamy dish uses sweet, tender, and affordable lobster-like langostinos. (If your pockets are padded, you can use lobster instead.) This is a beloved regular at our family holiday parties.
2 cups frozen precooked langostinos, defrosted overnight in the refrigerator
3 tablespoons Golden Ghee
1 shallot, minced
1 cup organic heavy (whipping) cream
¼ cup Homemade Champagne Ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
4 teaspoons dry sherry
TipsRECIPE TIP Langostinos are not only less expensive than lobster but also sweeter and more tender. You can find them in the freezer section of most grocery stores, but I prefer those at my local fish market; some frozen precooked brands are overcooked.
Directions Preparing:10 minCooking:40 min
Step 1Drain any excess water from the langostinos and pat dry with a paper towel.
Step 2In a large skillet, melt the ghee over medium heat. When it is hot, add the langostinos and cook until hot, about 5 minutes. Transfer the langostinos to a small bowl using a slotted spoon and set aside.
Step 3Add the shallot to the skillet and cook until soft, about 3 minutes. Stir in the heavy cream, ketchup, Worcestershire sauce, and salt. Bring the sauce to a simmer, stirring frequently, then reduce the heat to low and simmer until it reduces to your preferred consistency, 20 to 30 minutes. Add the sherry and stir for another minute.
Step 4Stir the langostinos into the sauce until heated through, about 1 minute, and serve hot.
Nutrition Facts (per serving of 4)