Small lobsters abound in seas worldwide. Most common are scampi (not the shrimp and garlic dish of the same name), from Iceland and Norway and langostinos from Chile. The tails of both scampi and langostinos are roughly the size of small shrimp. Their flavor and texture are a cross between lobster and shrimp. Langostinos are sold individually quick-frozen in 1 or 5 pound bags. Another small crustacean is the slipper lobster from Thailand and Australia. They are available as frozen tails, averaging 2 to 3 ounces and are usually less expensive than other lobster tails. The meat from all the above is slightly more delicate than traditional lobster because of the higher moisture content. The sweet cooked meat can be used hot or cold.
1 to 1 ¼ cups cooked langostino or lobster meat
1 cup thinly sliced celery
1/3 cup mayonnaise or salad dressing
1 tablespoon minced green onion
¼ teaspoon salt
Combine seafood and celery in bowl.
Mix mayonnaise, onion, salt and pepper.
Pour over seafood and celery; toss.
Cover; chill at least 2 hours.
Serve over tomato wedges with warm rolls.
Serves 3 to 4.