Langostino lobster rolls deliver restaurant-quality seafood on a budget using cooked langostino tails tossed in a creamy, dill-forward dressing seasoned with Old Bay and served warm on brioche buns. This 15-minute recipe requires no cooking of the protein.
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If serving with fries, prepare them according to package directions.
In a medium bowl, combine the cooked langostino tails, mayonnaise, chopped fresh dill, and sliced green onions.
Squeeze in the juice of half a lemon. Add the Old Bay seasoning, paprika, garlic powder, onion powder, salt, and pepper.
Gently mix until all ingredients are well combined. Taste and adjust seasoning if necessary.
Lightly toast the brioche hot dog buns.
Fill the toasted buns with the langostino mixture, garnish with a little extra dill, and serve immediately with waffle fries and ketchup if desired.
Store the dressing separately from langostino for up to 1 day; assemble rolls fresh to serve. Leftover rolls may be chilled up to 4 hours but are best eaten immediately.
Yes. Prepare the dressing and chop the herbs 1 day ahead, refrigerated. Assemble rolls just before serving to keep brioche from soaking.
Langostino is a smaller crustacean with milder, sweeter meat and lower cost than Maine lobster, making it ideal for budget-friendly lobster rolls.
Lightly toast or butter the buns before serving to add structure and prevent them from becoming soggy from the dressing.
Yes. Thaw completely and pat dry before mixing with dressing to avoid excess moisture.
Greek yogurt or crème fraîche works for a lighter version, though it will reduce creaminess slightly.
