This recipe is dedicated to all of the East Coasters who moved to the West Coast. Living in San Francisco, I just don’t have access to quality, fresh lobster (without dropping $100+). Thankfully, Trader Joe’s came through with cooked and frozen langostino tails.
I admit I’m a bit of a seafood snob, it kind of comes naturally when you’re from Nova Scotia. I was hella sceptical the first time I made this Cheaters “Lobster Roll”, but was THRILLED with the results!
I’m still shocked by how great this copycat recipe is!
This is adapted from @chefcraigflinn recipe in his cookbook “Out of New Nova Scotia”. It would be impossible to speak about the Nova Scotian food scene without mentioning Craig. His cooking is such a beautiful reflection of Nova Scotian ingredients and traditions, all while pushing the boundaries with his knowledge and elegant flair. I reach for his book often, especially when I’m feeling a tad homesick. CLICK HERE to grab your copy of his book. You won’t regret it! Promise.
Adapted from Chef Craig Flynns recipe in his cookbook “Out of New Nova Scotia”
Cheaters “Lobster Roll” (Langostino)
5 from 1 vote
This langostino roll is an incredibly satisfying dupe to the famous East Coast lobster roll. Trust me; it's Nova Scotian approved! This recipe's for all the Maritimers who moved to the West Coast and don't have access to fresh lobster (without dropping a cool $100).
¼cupceleryfinely diced or minced; save the leaves and mince as well
kosher saltto taste
freshly ground pepperto taste
¾lbcooked langostino tail meatchilled; see note
¾cupshredded lettuceiceberg or romaine
2French-style Brioche Bunsmay sub white sandwich rolls or hot dog buns; see note
Equipment
1 large bowl
1 whisk
1 large spoon
Method
In a medium or large bowl, whisk together mayonnaise, Worcestershire sauce, Tabasco, vinegar, mustard, lemon juice, salt and pepper.
Add in celery (and leaves), chives, and dill; mix to combine.
Line each roll with shredded lettuce and divide lobster mixture among rolls. Serve with lemon wedges (and potato chips if you really want to go the extra mile).
Notes
I’ve only ever found langostino tails in the frozen section at the grocery store. Trader Joe’s consistently has them in stock. I use the entire bag for this recipe; this will yield 2 generously sized rolls. DO NOT SKIP THIS STEP! Make sure to thaw langostino tails and draw out most of the moisture before starting this recipe. I typically line a large shallow bowl with layers of thick paper towel or clean kitchen towels, then lightly squeeze and press to release moisture. You will have to do this a couple of times before they’re dry enough. NOT USING FRENCH-STYLE BRIOCHE BUNS?If you’re using white sandwich rolls or hot dog buns, you may want to hit them with a little butter and pan-toasting action. Spread butter over each cut side of the roll; fry in a skillet until just golden brown. I find I don’t need to do this with french-style brioche hot dog buns, they’re buttery and rich enough as is.
We made this last night (but with wild red Argentine shrimp – as I couldn’t find langostino where I live) and it was so delicious! I had leftover brioche hot dog buns and needed a recipe for them, and I couldn’t be happier that this one popped up on my feed. My only regret is not having enough leftover to have another one for lunch today with my last bun!
We made this last night (but with wild red Argentine shrimp – as I couldn’t find langostino where I live) and it was so delicious! I had leftover brioche hot dog buns and needed a recipe for them, and I couldn’t be happier that this one popped up on my feed. My only regret is not having enough leftover to have another one for lunch today with my last bun!
YAY! This makes me so happy!! Great idea to swap the shrimp!