Ingredients:

  • 1 lb (450g) langostino tails, thawed and patted dry
  • 4 tbsp (56g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) dry white wine or sherry
  • 1 tbsp (15g) fresh lemon juice
  • 1/4 cup (60ml) heavy cream
  • 1/2 tsp (3g) paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (60g) Ritz crackers or Panko bread crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (8g) fresh parsley, finely chopped
  • 2 tbsp (10g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). In a medium mixing bowl, whisk together the melted butter, minced garlic, white wine, lemon juice, heavy cream, paprika, salt, and pepper.
  2. Fold in the thawed langostino tails until every piece is thoroughly coated in the emulsion.
  3. Pour the seafood mixture into a 9x9 inch ceramic or glass baking dish, spreading it evenly with a spatula.
  4. In a separate small bowl, combine the crushed crackers/breadcrumbs, melted butter, parsley, and Parmesan. Sprinkle this mixture evenly over the top, pressing down very lightly to ensure the crust adheres to the sauce.
  5. Bake for 12–15 minutes until the edges of the sauce are bubbling rapidly and the topping is a deep mahogany-gold.
  6. Remove from the oven and let rest for 3 minutes to allow the sauce to set.