These Langostino Lobster Rolls are my quick, easy take on a classic New England favorite. Sweet, tender langostino takes the place of lobster tails, tossed in a bright, lemony mayo with celery and chives, then served in buttery toasted brioche buns. If you love rich, buttery seafood dishes like my Cowboy Butter Shrimp Scampi, this is a must-try! Perfect for a special lunch, casual dinner, or weekend treat that feels fancy without all the fuss!
Ingredients & Substitutions
- Langostino Lobster: Small, sweet, and tender shellfish that taste like lobster. You can also use cooked lobster tails or small cooked shrimp if you can’t find langostinos.
- Mayonnaise: Regular (homemade or store-bought) or light mayonnaise works. For a tangy twist, try a mix of mayo and a little Greek yogurt.
- Celery: Adds crunch. If you prefer, you can swap with finely diced cucumber.
- Chives: Fresh chives add mild onion flavor. Green onions or finely minced shallots can be used instead.
- Lemon Juice & Zest: Fresh is best for brightness. Bottled lemon juice can be used in a pinch, but reduce slightly as it’s more acidic.
- Brioche Buns: New England-style split-top buns are ideal. You can also use soft hoagie rolls, hot dog buns, or even buttery sandwich rolls.
- Butter: For toasting the buns. You can use unsalted or lightly salted butter, or a neutral oil if you prefer.
Why I Love Using Langostino Instead of Lobster (Especially in Minnesota)
- Way More Affordable: Fresh lobster gets pricey here in Minnesota, but langostino gives you that same sweet, buttery “lobster” vibe for way less. Perfect when you want the flavor without the splurge.
- Easier to Find: You can grab langostino at stores like Costco, Trader Joe’s, Cub, Lunds & Byerlys, and Aldi (seasonally). Frozen lobster? Hit or miss. Langostino? Usually on the shelves and ready to go.
- Better Texture for Certain Dishes: Langostino is tender, slightly sweet, and less chewy than lobster. It holds up beautifully in soups, casseroles, pastas, dips, and rolls.
- Fresh Lobster Isn’t Really an Option: Let’s be honest, we’re nowhere near the ocean. Everything in Minnesota is frozen before it even arrives. Langostino is frozen at peak quality, so there’s no freshness penalty.
- Easier to Cook With: Lobster overcooks fast, especially when reheating, baking, or adding to creamy dishes. Langostino is much more forgiving; you can simmer it, fold it into sauces, or bake it without it turning rubbery.
- No Shelling, No Mess: Langostino comes cleaned, pre-cooked, and ready to use.
- Fancy Flavor Without the Fuss: Langostino still feels fancy. Put it in lobster rolls, mac & cheese, creamy bisques, seafood stuffing, or baked casseroles. In Minnesota, it basically is lobster!
FAQs
Can I use frozen or store-bought lobster meat?
Yes! Just thaw and drain well before using, then proceed as written.
Can I use another shellfish instead of langostinos?
Absolutely! Small cooked shrimp or chopped cooked lobster tails work well.
Can I adjust the flavor of the filling?
Yes! Add more lemon juice for brightness, extra chives for a fresh bite, or a tiny pinch of paprika for subtle warmth.
Can I make this ahead of time?
You can prep the lobster filling a few hours ahead and chill it, but assemble the rolls right before serving to keep the buns from getting soggy.
Can I leave out the chives or celery?
Yes! Chives add a fresh flavor, and celery adds crunch, but the rolls are still delicious without them.
Can I serve the rolls warm or chilled?
You can do both! Chilled is classic and keeps the langostinos tender. If you prefer warm, gently heat the filling and toast the buns, just don’t overcook the langostinos.
Serving Ideas
- Appetizer platter: Slice the rolls into smaller portions and serve with toothpicks for parties or game day.
- Simple lunch: Pair with a simple side salad or coleslaw for a light, satisfying meal.
- Side of air fryer french fries or homemade potato chips: Classic combo for a casual, family-friendly lunch or dinner.
- Over grains or greens: Chop the lobster mixture over a bowl of mixed greens or cooked quinoa for a deconstructed roll option.
How To Store Langostino Lobster Rolls
Refrigerator: Store the lobster filling separately from the toasted buns in an airtight container for up to 1 day. Assemble just before serving for the best texture.
Reheat: Do not microwave the lobster filling; serve chilled. Warm the buns slightly in a skillet or oven before assembling.
Langostino Lobster Roll
Ingredients
- 1 pound langostino lobster*, thawed (if frozen), well-drained, patted dry
- ¼ cup (58 g) mayonnaise
- 1 rib celery, finely diced (about ¼ cup)
- 1 tablespoon minced chives, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 split-top brioche New England-style hot dog buns, sides trimmed off
- 2 tablespoons unsalted butter, divided
Instructions
- Drain the langostino lobster and pat dry with paper towels.
- In a large bowl, combine mayonnaise, celery, chives, lemon juice, lemon zest, salt, and pepper. Stir until smooth.
- Gently fold in the langostino lobster until evenly coated. Chill until ready to serve, if desired, to allow flavors to develop.
- When ready, in a skillet over medium heat, melt half of the butter. Place the buns cut side down and toast until golden and crisp, about 2 minutes. Add more butter as needed for the remaining buns.
- Fill each toasted bun generously with the langostino mixture. Garnish with extra chives and a sprinkle of lemon zest, if desired. Serve immediately.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These were incredible! The langostinos tasted so fresh and the lemony mayo was perfect.
Elizabeth
I like these a lot, but the dressing was a bit too citrusy for me. That's easy to correct for personal preference, though!
Stephanie
Such an easy way to get that lobster-roll vibe without buying big lobster tails. The brioche buns toasted in butter made it restaurant-level.
Bella
Light, bright, and surprisingly quick to pull together. Perfect for a weeknight when you want something special.
