re: Langostino Lobsters - thoughts?

If these are langoustines there is apparently a huge drop off in taste when they are not fresh, as in, from the ocean that day or the day before. There was a long article about them in some magazine a year or so ago, specifically about the chef at one of the restaurants in Las Vegas who went through an unbelievable process to be able to serve them fresh. Found it:
LINK

I have had them many times, usually in Europe and I really like them. The flavor is pretty delicate, sweet like lobster or really fresh shrimp. But they are really pricey.