Lobster is one of the most coveted seafood delicacies. With its sweet, succulent meat and distinctive flavor, it’s no wonder why lobster is a luxury item that commands premium prices at restaurants and fish markets.
However, as much as we may crave lobster, the high cost puts it out of reach for many consumers This has led to some seafood companies marketing a more affordable alternative known as langostino But does langostino really taste like its pricier lobster cousin?
As a seafood lover and bargain hunter, I was curious to find out. In this article, I’ll share what I learned about the similarities and differences between langostino and lobster. I’ll also provide my own take on how they compare in terms of taste and texture.
What is Langostino?
Langostino is Spanish for “little lobster” However, despite its name, langostino is not actually in the lobster family True lobsters like the Maine lobster or spiny lobster belong to the infraorder Astacidea and Palinura. Langostinos fall under a different infraorder known as Anomura, along with hermit crabs and porcelain crabs.
There are a few species of langostino commonly fished and exported for food
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Pleuroncodes monodon: Also called the red langostino or tuna crab, it’s found off the west coast of South America. This pelagic species lives in the open ocean.
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Cervimunida johni: Known as the yellow langostino or squat lobster, this species is bottom-dwelling and fished along the coasts of Chile and Peru.
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Pleuroncodes planipes: Another pelagic langostino from the Eastern Pacific Ocean, mainly exported from El Salvador.
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Munida gregaria: Called the New Zealand langostino, this bottom-dwelling species is found around New Zealand and Australia.
While not biologically lobsters, langostinos do bear a resemblance in their general body shape and coloring. When it comes to edible meat, langostinos have a sweet tail meat that many compare to lobster in taste.
How Does Langostino Taste Compared to Lobster?
Since langostino is marketed as a lobster alternative, the most important question is how accurately it mimics the taste and texture of real lobster meat. Here are some key comparisons between the two:
Sweetness
Lobster tail meat has a sweet, delicate flavor that is one of its signature characteristics. Langostino tail meat also has a natural sweetness similar to lobster. In terms of overall sweet taste, they are comparable.
Texture
The texture of langostino is where there starts to be some deviation from lobster. Lobster meat has a firm, dense texture with a pleasant chew. Langostino meat is softer with a flaky, lighter texture. The meat fibers also break apart more easily compared to lobster.
Butteriness
Butter is a natural complement to lobster’s sweetness. Lobster meat has a subtle butteriness that enhances its flavor. Langostino lacks the same level of butteriness you find in lobster, but it can still pair well with butter or creamy sauces.
Brininess
Since lobster is cooked fresh, it retains a mild briny undertone from the saltwater. Langostinos have less of a briny or ocean flavor since they are often previously frozen. The natural brininess of live lobster gives it a more nuanced taste.
Richness
Some describe lobster as having a richer, more complex flavor compared to the subtler, cleaner taste of langostino. The richer flavor comes from lobster’s high fat content in its tomalley (liver). Langostinos have a leaner meat and taste.
How Does Langostino Compare in Texture?
Since langostinos lack the firmer, chunkier texture of lobster, this is another area where they differ. Here’s how their textures compare:
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Langostino – Flaky, delicate, lighter texture. Langostino meat has less natural structure and tends to fall apart easier when cooked.
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Lobster – Dense, chunky texture with pleasant chew. Lobster tail meat holds its shape better and has more bite. The fibers are more tightly packed.
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Cooking differences – Overcooking has less impact on lobster texture versus langostino, which can quickly become tough and rubbery.
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Preparation differences – Langostinos often come pre-cooked or par-cooked. Freshly cooked lobster is firmer.
So while both have a pleasant softness when perfectly prepared, lobster’s extra body and chew make its texture superior. Langostinos can still substitute when a lighter, flakier texture is desired.
How Much Cheaper is Langostino Compared to Lobster?
The main motivation for choosing langostino is clearly its lower price point. So just how much cheaper is it compared to lobster?
On average, live lobsters cost $8-$12 per pound. Whole frozen lobsters run $15-$25 per pound depending on size. Lobster tails cost $15-$30 per pound.
In contrast, a quick search shows frozen langostino tail meat priced between $7-$9 per pound. You can occasionally find sales bringing it closer to $5 per pound.
So per pound, langostino provides a savings of around 30-50% compared to lobster tail costs. For restaurants serving multiple portions, those savings add up quickly. It explains why you’ll often see “lobster” sandwiches or entrees made with less expensive langostino meat.
For budget-conscious consumers who still want to indulge in the sweet taste of lobster every once in a while, langostino provides an affordable alternative. While it may lack the depth of flavor and supple texture of real lobster, it comes pretty close in terms of delivering a sweet, succulent seafood experience.
Just don’t expect it to be a dead ringer. Side by side, a discerning lobster lover will notice the differences in taste and texture. But langostino can certainly stand on its own as an enjoyable seafood indulgence, as long as you go in expecting something slightly different from genuine lobster.
Common Questions about Langostino
Here are answers to some other common questions about this lobster imposter:
Is langostino healthy to eat?
Yes, langostino is a healthy seafood choice full of lean protein. A 3-ounce serving contains over 20 grams of protein and under 100 calories. Langostinos are low in mercury and considered a sustainable fishery.
What does langostino pair well with?
Like lobster, langostino pairs nicely with butter and cream-based sauces. White wine, lemon butter, and pasta are classic pairings. Avoid overpowering spices that will mask its sweetness.
How should you cook langostino?
Quick cooking methods like grilling, sautéing, or baking are best to prevent overcooking. Cook just until opaque throughout – langostinos can toughen and dry out if cooked too long.
Can you eat langostino raw?
It’s not recommended to eat raw like you can with lobster. Langostinos have a higher risk of harboring bacteria and parasites when undercooked. Make sure langostino is thoroughly cooked through before eating.
How long does langostino last in the fridge or freezer?
Fresh langostino lasts 1-2 days refrigerated. Frozen, expect 6 months to a year before flavor or texture decline. Thaw frozen langostino overnight in the fridge.
Putting Langostino to the Taste Test
To satisfy my own curiosity, I decided to conduct a little langostino taste test. I prepared two identical pasta dishes – one with lobster tail meat and the other with langostino tails. To keep it objective, I had my dinner guests try both versions blind without knowing which was which.
Across the board, everyone preferred the sweetness and texture of the real lobster meat. The langostino was less robust, although still tasty especially accompanied by a creamy alfredo sauce.
In a follow-up test, I served just the plain tail meat without sauce. Here the differences were more apparent – the lobster had richer flavor and pleasing chew, while the langostino was milder with a soft consistency that broke apart easily.
So in my personal experience, langostino stacks up pretty well, but doesn’t quite measure up to genuine lobster. It’s an awesome budget alternative, but side by side, lobster still comes out the winner for taste and texture. I’d be very satisfied eating langostino, but if I’m splurging on a special occasion, only the real thing will do!
The Verdict on Langost
