We love a good seafood risotto, so when we came across this Lobster Risotto recipe in Cooking Light magazine, we just had to try it. We decided to use langostino tails instead of lobster tails for an easier, less expensive alternative. Langostino has a similar taste and texture to lobster meat, although it’s a different type of crustacean, a little tiny thing no longer than 3 inches, and more closely related to porcelain and hermit crabs.
This was our first time cooking with these babies and we couldn’t wait to take a bite! For extra creaminess, we added 1/4 cup fat free milk, and for more flavor we added 1 tablespoon thyme, 1 tablespoon fresh parsley, a pinch of truffle salt and a squeeze of lemon.
What a decadent dish — the langostino was lovely with it's slightly sweet, tender and perfectly plump texture, the rice was cooked to perfection, the peas added nice pop, and with the truffle salt's wonderful earthy flavor — we had ourselves a bowl of velvety, zesty, 100% indulgence!