Langostino Lobster Rolls

Thaw, rinse, and drain the langostino lobster tails thoroughly.

Melt 1 tablespoon of butter in a large pan or skillet over medium heat.

Add the drained langostino tails to the pan and cook, stirring occasionally, just until warmed through. Remove from heat and set aside to cool completely.

In a large bowl, combine the mayonnaise, dijon mustard, lemon juice, garlic powder, white pepper, paprika, and curry powder. Whisk until the dressing is smooth.

Add the chopped green onions and celery to the dressing and mix to combine.

Once the langostino is cool, add it to the bowl with the dressing.

Gently fold everything together until the langostino is evenly coated in the dressing.

Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

While the salad is chilling, spread the remaining 1 tablespoon of butter on the cut sides of the brioche buns.

Toast the buns on a griddle or in a clean pan over medium heat until golden brown and fragrant.

Remove the chilled langostino salad from the fridge and generously fill the toasted brioche buns.

Serve immediately, with potato chips on the side or crushed on top for extra crunch.