These rolls always remind me why I love summer cooking. Minimal prep, quick cooking, and big payoff. The first time I made langostino lobster rolls, I wasn’t expecting much. I just wanted something light that felt a little special without the price tag of real lobster. One bite in, and I knew these were staying in my warm-weather rotation.
Sweet langostino meat, melted garlic-lemon butter, and soft toasted buns come together fast. It’s the kind of meal that feels relaxed, the sort you eat with your hands and a stack of napkins nearby.
Why These Rolls Keep Showing Up on My Table
This recipe hits that sweet spot between simple and satisfying. The langostino cooks in minutes, the sauce stays light, and the buns add just enough richness. I love that I can make these on a busy evening or serve them when friends drop by unexpectedly.
They feel indulgent without leaving you feeling weighed down. Perfect for hot days, casual dinners, or weekend lunches.
A Little About Langostino Meat
Langostino has a gentle sweetness that reminds me of lobster, with a texture closer to shrimp. It’s affordable, easy to find frozen, and cooks very quickly. That quick cook time means dinner comes together before the kitchen gets warm.
Once thawed and patted dry, it’s ready for the skillet. Overcooking turns it chewy, so keeping an eye on it matters.
Ingredients I Use Every Time
Ingredients
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1 pound langostino tails, thawed and dried
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4 tablespoons unsalted butter
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3 cloves garlic, finely minced
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1 lemon, zested and juiced
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½ teaspoon smoked paprika
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Salt to taste
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4 brioche hot dog buns
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2 tablespoons chopped chives
Brioche buns work beautifully here. They toast up golden and soft, soaking up just enough butter without falling apart.
How I Make Langostino Lobster Rolls
I start by buttering the buns and toasting them cut-side down in a skillet until golden. This step adds flavor and helps keep the buns from getting soggy. Once toasted, I set them aside.
In the same skillet, I melt the butter and add garlic, cooking just until fragrant. Lemon zest, lemon juice, paprika, and salt go in next. The sauce smells incredible at this stage.
The langostino tails go in last. They only need a few minutes to warm through. I toss them gently so every piece gets coated in that buttery sauce, then finish with chives.
Putting the Rolls Together
I spoon the langostino mixture into the warm buns, drizzle any extra sauce over the top, and add a pinch more chives. A lemon wedge on the side is always welcome.
These rolls are best eaten right away, still warm, with plenty of napkins.
What I Like to Serve on the Side
Most days, I keep it simple with kettle chips or a crisp green salad. Coleslaw works nicely too, adding crunch and freshness. On cooler evenings, a bowl of corn chowder or tomato soup turns this into a full meal.
Storage Tips From My Kitchen
If there are leftovers, I store the langostino mixture and buns separately in airtight containers. The seafood keeps well in the fridge for up to three days. I reheat it gently in a skillet. Freezing isn’t something I recommend here since the texture changes.
Variations I’ve Tried
A pinch of chili flakes adds a gentle kick. A splash of cream in the butter sauce makes it richer. For parties, I’ve used slider buns and served them as small bites. All versions disappear fast.
FAQs
What exactly are langostinos?
They are shellfish with a lobster-like flavor and shrimp-like texture, often sold frozen and ready to cook.
Can I swap in shrimp or lobster?
Yes. Shrimp works well. Lobster works too, though cook time may change slightly.
Do these rolls work for meal prep?
They taste best fresh. The langostino can be made ahead, then reheated gently before serving.
Are regular hot dog buns okay?
Yes. Brioche adds richness, but regular buns still work.
Langostino Lobster Rolls
These langostino rolls are buttery, bright, and packed with sweet seafood flavor.
Ingredients
- 12 ounces langostino tails, thawed, drained, and roughly chopped
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- Zest of 1 lemon
- Juice of ½ lemon
- 4 brioche hot dog buns, split-top
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped chives
- Lemon wedges, for serving
Instructions
- If frozen, thaw the langostino tails in the refrigerator or under cold running water, then pat them dry thoroughly. Heat a skillet over medium heat and spread the softened butter over the cut sides of the brioche buns. Toast the buns in the skillet until golden on both sides, then transfer them to a plate.
- Using the same skillet, melt the butter over medium heat and add the minced garlic, cooking just until fragrant. Stir in the salt, smoked paprika, lemon juice, and lemon zest, allowing the flavors to blend briefly. Add the langostino meat to the pan and cook just until heated through, gently tossing to coat it in the butter. Sprinkle in the chives and stir once more.\
- Divide the langostino mixture evenly among the toasted buns, spooning any remaining garlic butter over the top. Finish with extra chives if desired and serve right away with lemon wedges on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 506Total Fat 37gSaturated Fat 22gUnsaturated Fat 15gCholesterol 177mgSodium 874mgCarbohydrates 34gFiber 2gSugar 6gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Langostino lobster rolls bring that relaxed, seaside feel straight into the kitchen without extra cost or effort. They’re quick, comforting, and perfect for days when cooking should feel easy. Once you try them, it’s hard not to crave them again the next warm afternoon.
