Lobster is a culinary delicacy, but the seafood market can be confusing. One prime example is the frequent confusion between langostino and Maine lobster. While they might share a slight resemblance, these two crustaceans have key differences that set them apart – differences that are often exploited due to the langostino’s lower price point.
Why Langostino is NOT Maine Lobster
Despite its name, langostino isn’t a true lobster. It’s more closely related to squat lobsters and hermit crabs — distant relatives borrowing the family name.
Here’s a head-to-head comparison:
- Maine Lobster (Homarus americanus): Large, powerful, with two iconic front claws. Found in the cold, clean waters of the North Atlantic from Maine to New Jersey. Sweet meat in three parts: tail, claws, and knuckles. Check out our Lobster 101 guide for more on these animals.
- Langostino (Pleuroncodes monodon): Much smaller, with a more elongated body and slender claws that aren’t harvested for meat. Pinkish in color. Primarily found in the deep Pacific off the coast of Chile. Softer, less rigid shell than a Maine lobster.
Key Differences:
- Biology: Maine lobsters and langostinos belong to different families within the order Decapoda. This isn’t a minor technicality — langostino is more closely related to hermit crabs than to any lobster. (1)
- Size and Appearance: Maine lobsters are significantly larger with a robust build and two large front claws. Langostinos are smaller and more delicate, with long, thin claws. Learn more about how to buy the perfect size lobster.
- Taste and Texture: Maine lobster is sweeter, firmer, and more flavorful. Langostino meat is softer and flakier, with a milder taste closer to crab or shrimp. (2)
- Habitat: Maine lobsters thrive in the cold waters of the North Atlantic; langostinos come from the deep Pacific, primarily off Chile. (3) That habitat difference affects the meat’s flavor and texture.
Langostino is Not the Same as Langouste
The species langouste and langostino are both types of crustaceans, but they are not the same. Langouste is the term for the European spiny lobster (Palinurus vulgaris). What they have in common is that both clawless species are not members of the genus Homarus. Langoustes are larger than langostinos, and they have a more lobster-like appearance. Langostinos are smaller and have a more shrimp-like appearance. Langoustes are typically more expensive than langostinos. Learn more about the differences between Maine lobsters and Spiny Lobsters.
Key Differences between Spiny Lobsters and Langostinos
| Feature | Langostino | Spiny Lobster |
|---|---|---|
| Size | Small (up to 10 inches) | Large (up to 2 feet) |
| Appearance | Soft, smooth shell | Hard, spiny shell |
| Flavor | Mild, sweet | Rich |
| Cost | Less expensive | More expensive |
Maine Lobster vs. Langostino
| Feature | Maine Lobster | Langostino |
| Species | Homarus americanus | Pleuroncodes monodon, Cervimunida johni |
| Appearance | Two large claws, mottled greenish-brown shell | No claws, squat body, pinkish-white color |
| Size | Typically 1–3 lbs; can grow much larger | 4–6 inches long |
| Habitat | Cold Atlantic waters off the coast of Maine | Deep, cold waters off the coast of Chile |
| Flavor | Rich, sweet, delicate | Mild, slightly sweet, similar to crab or shrimp |
| Texture | Firm, meaty | Delicate, flaky |
| Price | More expensive | Less expensive |
| Culinary Use | Boiled, steamed, grilled, baked, lobster rolls | Salads, pastas, ceviche, seafood cocktails |
Deceptive Marketing: Cashing in on Confusion
The name “langostino” itself is Spanish for “little lobster,” which already starts the confusion. But the misleading marketing often goes further. To take advantage of the langostino’s lower cost and the high value associated with Maine lobster, you might see it labeled as “langostino lobster,” “Chilean sea lobster,” or even just “lobster” on menus and in stores. This is a deliberate attempt to deceive consumers and capitalize on the prestige of Maine lobster.
Rubio’s: The Lawsuit That Started It
In 2005, Rubio’s Fresh Mexican Grill was hit with a class action lawsuit after customers discovered the chain’s “lobster burrito” was made with langostino, not the lobster they expected. Rubio’s settled in 2006, denied wrongdoing, and changed the menu to read “langostino lobster burrito.” The FDA then confirmed it would not object to the market name “langostino lobster” for certain squat lobster species. That gave chains a legal path to use the word “lobster” alongside “langostino” — but the qualifier had to be there.
Long John Silver’s: The FTC Investigation
That qualifier became the issue almost immediately. Long John Silver’s launched “Buttered Lobster Bites,” made with langostino, marketing them as “real lobster,” aimed at people who “crave the taste of lobster but don’t have $20 to spend.” The FTC opened an investigation. The specific problem: Long John Silver’s had aired a TV commercial depicting American lobster (the clawed, red, unmistakable Maine species) while selling a product made from langostino.
In 2009, the FTC told Long John Silver’s that “langostino” needed to appear prominently next to “lobster” in all advertising so consumers could understand the actual product. The chain pulled the ad and revised its marketing.
Senator Snowe and the $44 Million Question
Maine’s then-Senator Olympia Snowe called langostino an “impostor” and wrote directly to the FDA Commissioner demanding the agency stop allowing restaurants to market it as lobster. The Maine Lobster Promotion Council estimated that langostino labeling cost Maine lobstermen $44 million in lost sales to restaurant chains that switched from real lobster to the cheaper substitute.
The FDA held firm on allowing “langostino lobster” as a market name, but the political pressure helped establish a clearer expectation: if you call it lobster on a menu, you need to say what kind.
Inside Edition: The DNA Tests
In 2016, Inside Edition reported DNA test results from lobster dishes at 28 restaurants and said 35% of samples contained cheaper substitutes such as whiting or langostino. The report said Red Lobster bisque samples varied, with one of three samples testing as langostino only. Red Lobster disputed that result, saying its bisque recipe used a combination of Maine lobster and langostino, and later said it planned to revise its menu language to clarify the blend.
The investigation made national news and reinforced what Maine lobstermen had been saying for years: if you’re paying for lobster, you should know what species is actually on your plate.
Does Langostino Taste Like Maine Lobster?
Both are crustaceans, and both come from the ocean. That’s about where the similarity ends.
Maine lobster has a distinctive sweetness and a firm, meaty texture. The claw meat is tender and rich. The knuckle meat — the part between the claw and the body — is what many regulars consider the best cut on the whole animal. The tail is substantial and holds up to grilling, steaming, or stuffing into a roll.
Langostino is softer, flakier, and milder. The flavor is closer to crab or large shrimp. It can work in pasta or ceviche, where it blends with the sauce and other ingredients, but it doesn’t have the body or sweetness to carry a dish the way Maine lobster does.
Culinary applications:
- Maine Lobster: Best where its flavor can take center stage — lobster rolls, steamed whole lobster, grilled lobster tails, lobster mac and cheese.
- Langostino: Better suited for dishes where it’s one of several ingredients — salads, pasta, ceviche, seafood cocktails.
Maine lobster is generally more expensive because of its flavor, size, and demand.
Why Maine Lobster Reigns Supreme
- Cold, Clean Waters: The cold North Atlantic waters where Maine lobster grows contribute directly to its sweet, clean flavor. Warmer water species don’t develop the same taste profile.
- Sustainable Practices: The Maine lobster industry is known for its conservation measures — trap limits, V-notching of egg-bearing females, and minimum and maximum size requirements — designed to protect the fishery in the long term.
- Culinary Tradition: Maine lobster is the foundation of American lobster cooking. Lobster rolls, lobster bakes, steamed dinners, bisques — all of it traces back to the same species: Homarus americanus.
Don’t Be Duped: Demand the Real Deal
If you want the real Maine lobster experience, pay attention to what’s on the label. Check the species name, or ask your seafood provider directly. Look for “Maine lobster,” “American lobster,” or Homarus americanus. If the label just says “lobster” or “langostino lobster,” you’re not getting Maine lobster.
Langostino can be a decent ingredient in its own right for the right dish at the right price. But it’s not in the same category as Maine lobster, and it shouldn’t be priced or marketed as such. Find out more about how to identify real Maine lobster and spot a fake imposter.
Cheap lobster isn’t a bargain if it’s not actually lobster. Know what you’re buying.
Rock Lobster Vs. Maine Lobster
Much like langostino, rock lobster doesn’t quite compare to Maine lobster. Check out our guide to the differences between the two.
References:
- Seafood FAQ: Langostino vs. Lobster — SeafoodSource
- Buyer Beware: When the Maine Lobster You’re Eating Isn’t Actually Lobster — Seacoast Current
- American Lobster species profile — NOAA Fisheries
- NOAA Ocean Explorer: squat lobsters and hermit crab classification
- Rubio’s class action settlement (2005–2006) — Fast Casual, SeafoodSource, NPR
- FTC closing letter, File No. 092-3149 (Long John Silver’s), June 23, 2009 — ftc.gov
- Senator Olympia Snowe letter to FDA Commissioner (2006) — CBS News, NPR
- Maine Lobster Promotion Council $44M lost sales estimate — NPR, CBS News, GAO-09-258
- Inside Edition DNA testing of 28 restaurants (February 2016) — InsideEdition.com