Featured Pinch Tips Video
- 1 1/2 lb
- langostino meat
- 1/3 c
- dry sherry
- 1/4 c
- 3 Tbsp
- flour (for thickening)
- 3 c
- fresh ground pepper (to taste)
- season salt (to taste)
- 2 c
- fresh thyme, chopped
1In a small bowl combine the langostino meat and sherry. I thawed my meat out before I did this step by running cold water over the langostino for 4-5 minutes. Set aside.
2In a medium saucepan melt your butter over low heat.
3Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
4Stir the mixture until thickened.
5Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
6Add the Langostino/Sherry Mixture to the milk mixture and simmer for 5-10 minutes.
Remove from heat and blend. I used my stick blender to do this and it worked great. Don't over process, leave some lumps in there.
7Serve either warm or at room temperature.