Description
Delicious langostino lobster rolls with a creamy filling served in toasted brioche buns.
Ingredients
Scale
- 1 pound langostino lobster, thawed if frozen, well-drained, patted dry
- ¼ cup 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
- For a spicier kick, add a dash of hot sauce to the mayonnaise mixture.
- These rolls are best served fresh but can be made ahead and kept in the refrigerator until ready to toast and serve.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Mixing and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg