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Langostino Lobster Roll Recipe

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Ultimate Lobster Rolls

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1 1/2 cups cooked lobster meat cut into 1” chunks (can use cooked langostinos, shrimp or crab in place of lobster)
1 teaspoon butter, unsalted
3 tablespoon crème fraiche (can use full fat sour cream or greek yogurt in place)
2 teaspoon mayo *optional
1/2 teaspoon lemon juice
1 teaspoon tarragon
1 teaspoon chives
1/2 tablespoon finely chopped shallot
1 tablespoon finely chopped celery
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 brioche rolls
2-3 tablespoon melted butter, unsalted


  • In a bowl combine the crème fraiche, mayo (if using), tarragon, chives, shallot, celery, sea salt, white pepper and cayenne.
  • Mix to combine.
  • Heat up a griddle pan or skillet over medium heat.
  • Split the brioche rolls in half and brush each cut side with the melted butter.
  • Place the rolls buttered side down until golden brown. ~3-5 minutes.
  • Remove from the heat and set aside.
  • In a pan over medium heat melt 1 teaspoon of butter.
  • When the butter begins to foam add in the lobster and lemon juice.
  • Gently toss around just to coat and warm up – no more than 30 seconds.
  • Using a slotted spoon scoop the lobster out of the pan leaving juice behind.
  • Add the warm lobster to the cream mixture and gently mix.
  • Stuff the rolls with 1/2 the lobster mixture in each.
  • Serve immediately.


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