Langostino Lobster Rolls are the ultimate summer meal! They’re brimming with sweet, tender langostino lobster meat bathed in tangy, aromatic garlic-lemon butter. Packed into buttery brioche rolls, this recipe is a quick and satisfying meal that will transport you straight to the New England seaside!
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Why you’ll love this recipe
- Effortless to make: These langostino lobster rolls require minimal preparation and cooking time, yet they yield a gourmet-level result!
- Less expensive: langostino meat makes this recipe a more budget-friendly option compared to traditional lobster rolls. Now, you can enjoy them more often!
- Ultra-satisfying: Despite their lightness, these rolls are quite filling, leaving you content yet not overly full. Perfect for beach and picnic days!
Easy langostino lobster rolls
I’m all about easy recipes, especially in the summertime! That’s where langostino lobster rolls come in. Lobster rolls are a New England staple, but I wanted to put a less expensive (yet still just as delicious) spin on the classic.
Langostino, meaning “little lobster” in Spanish, is another type of shellfish that combines the sweet flavor of lobster and a texture similar to shrimp. But, the best part is how inexpensive they are! The langostino meat is gently cooked in a rich garlic-lemon butter sauce, then seasoned with smoked paprika and a touch of salt.
The butter-toasted brioche buns provide just the right amount of crunch and richness that complements the sweet, tender langostino incredibly well. Serve your rolls with a side of lemon wedges and chips for a true seaside feast!
Ingredients & substitutions
- Langostino tails: Offer a lobster-like flavor with a slightly firmer texture. You can typically find them in the frozen section of Costco or Trader Joe’s, but if not, you can always substitute them with lobster, crab, or even shrimp.
- Unsalted butter: Used for toasting the buns and cooking the langostino, providing a rich, luxurious flavor. For a lighter option, you can replace butter with olive oil.
- Garlic: Adds a savory note to the butter sauce. Garlic powder can be used in a pinch if fresh garlic isn’t available, but I highly recommend fresh here.
- Lemon: Provides a tangy freshness that cuts through the richness of the dish. Make sure to use fresh lemon, not lemon juice concentrate, as you will need the zest as well.
- Seasonings: I like to keep the seasonings simple to enhance the flavor of the langostino. You’ll just need smoked paprika and some salt.
- Brioche hot dog buns: I find the brioche buns at Trader Joe’s offer a perfectly soft texture and slightly sweet flavor. You can also use regular hot dog buns or sub rolls instead.
- Chives: Add a pop of color and mild savory, onion flavor. If you can’t find chives, just use green onions.
How to make langostino lobster rolls
- Thaw the langostino tails: Begin by thawing your langostino tails. This can be done overnight in the fridge or under cold running water. Just make sure they’re thoroughly dry before you start cooking.
- Toast the buns: Butter your brioche buns and toast them in a skillet until golden brown. This not only gives them a slight crunch but also creates a moisture barrier that keeps the buns from turning soggy.
- Garlic-lemon butter sauce: In the same skillet, melt your butter and sauté the garlic until it’s fragrant. Then, stir in the salt, smoked paprika, lemon juice, and zest.
- Add the langostinos: Cook your langostino tails until they’re warmed through. Then, sprinkle some fresh chives and toss everything together until the langostinos are evenly coated in the sauce.
- Assemble the rolls: Fill your toasted buns with the langostino mixture. Drizzle any leftover sauce on top, sprinkle some more chives, and serve your rolls with lemon wedges and chips on the side.
Serving suggestions
Langostino lobster rolls are best served fresh from the skillet. Here are a few suggestions to turn them into a more complete meal:
- Green salad: A simple green salad, coleslaw, or even a shrimp louie salad will up the health benefits.
- Fries: Serve your rolls with a side of crispy fries or sweet potato fries.
- Soup: Pair them with some soup, like tomato bisque or corn chowder.
Frequently asked questions
Langostinos, also known as squat lobsters, are not true lobsters but share a similar flavor profile. They are a more affordable alternative to traditional lobster.
Yes, traditional lobster meat can be used instead. The cooking time will vary depending on the size and thickness of the lobster pieces you purchase.
Storage & reheating
For any leftover langostino lobster rolls, follow these simple storage and reheating tips:
- Fridge: Leftovers can be stored in the fridge for up to 3 days. Store the langostino mixture and the buns separately to prevent the buns from becoming soggy.
- Freezer: It’s best not to freeze langostinos once they’re thawed and cooked, so I recommend just storing them in the fridge.
- Reheating: Reheat the langostino mixture in a skillet over medium until warmed through. Toast the buns separately if needed.
Variations
- Spicy: Add a sprinkle of chili flakes or cayenne to the garlic-lemon butter sauce for a kick of heat.
- Cheesy: Sprinkle some shredded cheese over the top of the langostino mixture and broil it until bubbly and golden.
- Creamy: Add a splash of cream to the garlic-lemon butter sauce for a richer mouthfeel.
- Sliders: Use small slider buns instead of hot dog buns for bite-sized snacks.
Top tips
- Thawing the tails: Make sure to thaw the langostino tails completely before starting the recipe. You can do this overnight or under cold running water.
- Avoid overcooking: Don’t overcook the langostinos as they can become tough and rubbery. They only take a few minutes in a skillet.
- Taste the sauce: Always taste the garlic-lemon butter sauce before adding the langostinos and adjust the seasonings if necessary.
- Use garnishes: Don’t forget to top the rolls with extra fresh chives and a squeeze of lemon for a burst of fresh flavor.
- Serving time: Always serve these rolls immediately while they’re still warm for the best taste and texture.
Looking for more seafood recipes?
If you enjoyed this langostino lobster rolls recipe, be sure to check out some more of my favorite seafood recipes like these:
- Spicy Tuna Stack
- Miso Glazed Salmon Bites
- Pan-Fried Romesco Shrimp
- Steamed Cod Recipe
- Garlic Grilled Shrimp
If you try these Langostino Lobster Rolls, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Langostino Lobster Rolls
Ingredients
Langostino Lobster Filling
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- 1 lemon, zested
- ½ lemon, juiced
- 12 ounces langostino tails, roughly chopped (or use lobster)
Rolls
- 4 brioche hot dog buns, split top
- 2 tablespoons unsalted butter, softened
- 2 tablespoons chives, finely diced
- lemon wedges, for serving
Instructions
- Thaw langostino tails in the refrigerator overnight, or thaw under cold, running water. Then drain well and pat dry.
- Heat a skillet over medium heat. Butter each side of the rolls. Toast in the pan until brown on each side, about 1 minute per side. Set rolls aside to cool slightly.
- In the same pan, melt 6 tablespoons of butter on medium heat. Add garlic and cook for 1 minute. Add salt, smoked paprika, lemon juice and lemon zest and sauté for 1 additional minute.
- Add langostinos and cook until warmed through for 1-2 more minutes. Sprinkle with chopped chives. Toss to combine and coat the langostinos in butter.
- Spoon langostino mixture evenly into rolls and drizzle with any remaining garlic butter from the pan. Top with chives and serve with a side of lemon wedges and chips.
Annika
These were decadent and so delicious!
lena gladstone
That is so great to hear, thank you so much for trying the recipe and loving it Annika.
Daniel
Great
lena gladstone
That is so great to hear, thank you so much for trying the recipe and loving it.