These Maine-style langostino lobster rolls are made with langostino tails, mayonnaise and warm, toasted buns, plus an optional garlic dipping sauce.
Last year we traveled to Maine.
In particular, lobster.
After eating lobster rolls at Abel's Lobster and The Travelin' Lobster, both near Bar Harbor, I came away inspired to try and re-create the experience at home. (I did the same with beer mussels from another restaurant!)
Lobster roll fans are often particular about their Maine-style lobster rolls being no-frills — just lobster meat tossed in mayo (and possibly a little finely diced celery), and served in a warm split-top bun.
However, two of the lobster rolls I tried in Maine were a little "extra", and I loved it!
Abel's lobster roll was served on warm garlic bread, and the lobster salad was tossed in mayo and chives.
The roll at The Travelin' Lobster included a garlic aioli dipping sauce.
This langostino lobster roll is inspired by those (slightly fancier) lobster rolls, and includes a hot bun toasted with garlic and an optional garlic dipping sauce.
What Are Langostino Lobsters?
Langostino is Spanish for "little lobster."
Also called a “squat lobster” or langoustine, langostino is actually not a true lobster. Instead, it's more closely related to crab.
However, langostino tastes very similar to lobster, and the meat resembles tiny lobster tails. These bite-size portions are really convenient!
The texture is slightly firmer than lobster (more similar to shrimp).
Langostino is generally more affordable than true lobster, making it the perfect option for a budget-friendly meal.
It's also delicious in this langostino risotto.
Where Can I Buy Langostino Tails?
Trader Joe’s and Costco both regularly stock frozen langostino tails.
They’re popular, though, so you might have to check for them on more than one visit.
How to Make Langostino Lobster Rolls
Start with langostino that's been fully thawed and patted dry.
You don't want to end up with a watery lobster salad.
Add the langostino to a mixing bowl.
Mix the chives and half the mayonnaise into the langostino.
Add more mayo as needed, until the meat is all lightly coated.
Will you serve garlic dipping sauce with your lobster rolls? If so, go ahead and mix together the mayonnaise (and maybe some yogurt), garlic, lemon juice, and salt.
Before toasting the buns, spread softened butter on both sides and add a light sprinkle of garlic powder over them.
Over medium heat, toast the buns for a couple of minutes on each side.
I like to use my Lodge 12" carbon steel skillet.
You want both sides to reach golden, warm perfection.
Now you're ready to assemble your rolls! Just scoop some lobster salad onto the toasted buns, and serve immediately with the garlic sauce (if using).
And perhaps while you're eating them, you'll be dreaming of a sea breeze and crashing waves.
I know I will!
Langostino Lobster Rolls
- 12 ounces langostino tails (thawed, if purchased frozen) See Recipe notes “frozen langostino tails”
- ¼ cup mayonnaise, divided
- 2 tablespoons finely chopped fresh chives
- 4 split-top hot dog buns I use brioche buns
- 1 tablespoon softened butter Or use olive oil or ghee
- ½ teaspoon garlic powder
Garlic Dipping Sauce (optional):
- ¼ cup mayonnaise Or use half mayo, half plain yogurt
- 3 cloves garlic, minced
- 1 teaspoon lemon juice
- pinch sea salt
- Pat the langostino dry. (Make sure the langostino is fully thawed and very well dried, otherwise your lobster salad may be watery.)Mix together the lobster, half the mayonnaise and the chives. Continue adding more mayonnaise until the lobster is lightly coated.In a separate bowl, stir together garlic sauce ingredients, if making, and set aside.
- Spread the softened butter on both sides of the buns. Sprinkle garlic powder lightly over the buttered bread.Toast in a pan over medium heat for about 2-3 minutes per side, or until both sides of the buns are golden and warm.
- Add the lobster salad to the toasted buns, and serve right away with the garlic sauce (if using).
- Langostino lobster salad can be prepared up to 1 day ahead and refrigerated.
- Garlic sauce can be prepared up to 7 days ahead and refrigerated.