We were walking around Trader Joes’s and I found a bag of frozen langostino. Langostino is probably what you are being served at most restaurants when you are served lobster chunks mixed in anything. Langostino sounds better than ‘squat lobster’ which is what langostino actually is. The shellfish is not related to lobsters or even shrimp, but is a relative of the hermit crab. Are you thinking, “Ewwwww?” Don’t. Langostino tastes like lobster but has a texture closer to shrimp. And while lobster might be cost prohibitive, langostino is cheap.
It was Saturday and we were just going to have snacks and watch TV. So I decided to make a seafood spread reminiscent of a spread I made for a New Year’s Eve party. It was so delicious.
Now sing along with the B52s, “Squat Lobster…..”
Servings: 3 cups
Time: Prep: 10 minutes; Cook: 30 Minutes
Hardware: measuring spoons and cups, a deep skillet, a wooden spoon, a rubber spatula, a 2-quart glass baking dish
- 12 ounces cooked lobster (or langostino or shrimp)
- 8 ounces cream cheese
- ½ cup ricotta cheese
- ½ tablespoon basil pesto
- 3 gloves crushed garlic
- 1 tablespoon lemon juice
- 2 teaspoons Italian seasoning
- ½ cup bread crumbs
- Cooking spray
- Slices of toasted baguette
- Preheat the oven to 350˚.
- Cut the seafood into bite sized pieces.
- Mix the cream cheese, ricotta cheese, and lemon juice together in the skillet over low heat. When the cheese is melted mix in the pesto, garlic, and seasoning. Allow to bubble for a minute or 2 stirring constantly. Remove from the heat. Fold in the seafood.
- Spray the baking dish with cooking spray and use the spatula to scrap all the dip out into it. Smooth the dip out. Sprinkle the crumbs over the top. Bake for 20 minutes or until bubbly. You can crank the heat up to broil to brown the top, but make sure to watch it because it can burn quickly.
- Serve with toasted slices of baguette.