Langostino Casserole

When I worked at Fifi's Restaurant in Lawrence, Kansas we had a dish on the menu called lobster casserole.  It was really made with Langostino's but it was delightsome.  When I saw a bag of langostino meat at the grocer's it gave me the craving.  We also used these things for a fettucini alfredo with the meat in it that was to die for.  

This dish doesn't really have a recipe, more a procedure, which I show you here.

Step One - fill the bottom of a small gratinee dish with crushed seasoned croutons.

Step Two:

Cover the croutons with the langostino meat.

Step Three:

Pour in some half 'n half or heavy cream that has been seasoned with Louisiana Hot Sauce (better than Tabasco I think), salt and pepper (and dill if you like dill).  Lemon salt is fantastic if your pantry runs to it.  

Step Four

Put in 450F oven until the cream is bubbly.

When the cream is bubbling hot, top with grated Jarlsberg and brown the cheese under the broiler.  Serve hot and enjoy.