Langostino lobster is a great frozen seafood staple to keep on hand — a budget-friendly lobster substitute that makes it easy to create an impressive meal in minutes. This Langostino Lobster Risotto is simple to prepare with a creamy, citrusy finish that lets the sweet langostino flavor shine.
Working as a seafood recipe developer for the last few years, I've had the chance to experiment with all sorts of shellfish. Langostinos are similar to a crawfish tail. The succulent tail meat offers an inexpensive alternative to the large lobster tails we all know and love.
In the US, Trader Joe's, Costco and even Aldi offer langostino tails, fully cooked and frozen. Just thaw, dry well, and you're ready to make risotto!
Ingredients for Langostino Lobster Tail Risotto:
Before we get to the step by step instructions, a few notes about the ingredients:
Langostino lobster: it's the perfect bite of seafood in this risotto. Similar to shrimp in texture, but lobster in flavor, it's a budget-friendly seafood option. But if you have shrimp or regular lobster, use those instead!
Citrus: a touch of lemon zest stirred into the risotto adds brightness without overwhelming the delicate seafood. Lime works beautifully too. It's a little more assertive, but if you love that bright citrus pop, go for it. Serve with a wedge of whichever you choose.
White wine: use a dry variety, or substitute a bit more stock and a teaspoon of white wine vinegar.
Mascarpone: it's ideal for thickening the risotto, but substitute heavy cream, if that's what you have. Add just a tablespoon at a time because cream will be thinner than mascarpone and we don't want to create a soupy risotto.
Full ingredient measurements included in the printable recipe card below.
Step by step instructions:
1. Heat stock
In a medium pot, heat the lobster or shellfish stock and keep warm for the risotto cooking process.
2. Prep asparagus and langostino tails
Cut asparagus into a short dice, leaving about 1-inch spears from the top. Sauté gently for 5 minutes until just cooked, but still crisp. Set aside.
If using already-cooked langostino tails, remove from packaging and dry well on paper towels. If frozen, thaw in the refrigerator before drying on paper towels.
3. Make risotto
Sauté shallot and garlic in butter and olive oil until translucent, about 4 minutes.
Add white wine and raise the heat to medium-high, reducing for about a minute.
Add a large pinch of salt, then add the arborio rice and stir constantly for 1 minute, coating the rice in the reduced wine and fats.
The goal is to coat every grain of rice in the oil and wine mixture before beginning to add the stock and cook the risotto. Now, add 1 cup of warm broth and simmer, stirring until the broth is almost completely absorbed.
This is what the risotto looked like after absorbing the first cup of liquid. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next.
Stir often. Cook until the rice is tender but still al dente, and the mixture is creamy, 22 to 25 minutes.
3. Bringing it all together
Stir in the langostino tails, cooked asparagus, diced chives, citrus zest, mascarpone and ¼ cup of the Parmesan. Season to taste with salt and pepper.
4. Garnish and serve
Serve immediately with additional Parmesan and diced chives.
Can I use regular lobster in this dish?
Absolutely. I recommend slicing the lobster tail (like a pork tenderloin) and serving it over the finished risotto.
Does langostino taste like lobster?
Texturally, it reminds me of shrimp. But the flavor is similar to lobster, and it's a much more budget-friendly option.
What should I serve with this lobster risotto dish?
The fresh asparagus makes this risotto a one-dish meal, complete with seafood, carbs, veggies and sauce. If you're looking to serve a fuller meal, check out my 16 Best Sides for Lobster next!
What's the difference between langostino and langoustine?
They're actually different shellfish. Langostino (squat lobster) is what you'll find in the frozen section at Trader Joe's, Costco, and Aldi in the US. Langoustine (Norway lobster) is larger, pricier, and more common in European markets. Both have sweet, lobster-like flavor, and either one works in this risotto.
How do I cook langostino tails?
Most langostino tails sold in US grocery stores (Trader Joe's, Costco, Aldi) are already cooked and frozen. Just thaw in the refrigerator, dry well with paper towels, and stir them into your dish at the very end to warm through. They only need a minute or two. Like most shellfish, overcooking makes them rubbery.
Print
Langostino Lobster Tails Risotto Recipe
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Pescatarian
Description
A creamy, elegant risotto with sweet langostino tails, asparagus and a touch of citrus. It's a date-night or dinner party showstopper that comes together in under 45 minutes.
Ingredients
1 ½ tablespoons extra virgin olive oil
2 tablespoons butter
⅓ cup shallot, diced
2 large garlic cloves, minced
3 tablespoons dry white wine
1 ⅓ cups arborio rice
8 ounces langostino lobster tails, thawed and dried well
1 cup asparagus spears
⅓ cup Parmesan, shredded
2 tablespoons mascarpone cheese
1 tablespoon fresh chives, diced, plus more for serving
1 teaspoon lemon zest
Kosher salt and black pepper, to taste
Lemon or lime wedges, for serving
Instructions
- In a medium pot, heat the stock and keep warm.
- Clean and snap the asparagus, then cut into a half-inch dice. Sauté gently for 5 minutes until just cooked, but still crisp. Set aside.
- In a large, wide saucepan, heat butter and olive oil over medium heat. Add finely diced shallot and minced garlic and sauté for about 4 minutes. Add white wine and increase heat to medium high, reducing the mixture for about a minute. Lower heat back to medium and add a large pinch of salt along with the arborio rice. Stir for 1 minute. The goal is to coat every grain of rice. Now, add 1 cup of broth and simmer, stirring until the broth is almost completely absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender but still al dente, and the mixture is creamy, 22 to 25 minutes.
- Stir in the langostino tails, cooked asparagus, citrus zest, diced chives, mascarpone and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan cheese and a lemon or lime wedge.
Notes
Cooked shrimp, prawns or lobster chunks can be substituted for the langostino tails.
If you're cooking for meat-eaters, substitute chicken stock for seafood stock in the risotto.
Earlier versions of this recipe were written for a 12 oz portion of langostino tails. Since most US retailers sell langostino in 8 oz bags, I've adjusted the ratios so you can use one bag without leftovers.
Over time, lemon zest has become my preference here for a subtle citrus finish, but lime zest is a fantastic substitute if you want something brighter and bolder.
Store leftover risotto in an airtight container in the refrigerator for up to two days. To reheat, add a few tablespoons of broth to a pan and heat gently until warmed through. Top with a little extra Parmesan and chives.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Cathy C
This was absolutely delicious! I was a bit leery of the lime used in the recipe but those little bursts of zest brough freshness and balance and liveliness. The combination of the reddish pink langostino and green asparagus and chives was beautiful - one of the dinner guests commented how it'd make a perfect December holiday meal while I thought it was a perfect spring meal. Thank you!
Christina Jolam
I love hearing this, Cathy! The lime is really special. I'm making a version now with lemon and I'm pretty fond of that one, too. We love all the citrus around here, don't we? Appreciate you coming back to leave such a helpful review.