Langostinos, which look like shrimp and taste like lobster or crab, are starting to show up on restaurant menus and in supermarkets across America.
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Less than 5 inches in size, the langostino has a pair of lobsterlike front pincers and a tail containing a bite-size portion of meat. They are caught between May and September in the cold waters off Chile's coast, then processed, cooked and frozen within 12 hours.